[ HAWAII'S KITCHEN ]

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Fruit juice sweetens
crispy fish

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This dish was prepared by Chai Chaowasaree of Chai's Island Bistro on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Crispy Whole Snapper

1 2-pound whole snapper, or 2 1-pound fish
Salt and pepper, to taste
2 tablespoons flour
Vegetable oil for deep frying

>> Sauce:
1/4 cup orange juice
1/4 cup white wine
2 cloves shallot, chopped
3 bay leaves
10 whole black peppercorns
1 tablespoon sugar, or to taste, depending on sweetness of the orange
Pinch salt
2 tablespoons unsalted butter
1 tablespoon chopped sun-dried tomato
1 tablespoon chopped fresh herbs (thyme, parsley, chives, tarragon, basil and marjoram)

Clean and dry fish and score skin in a 1-inch crosshatch pattern. Season with salt and pepper, then dust with flour. In a deep pot or pan, heat oil to about 350 to 375 degrees. Deep-fry whole fish until crispy.

To make sauce: In a sauce pot over medium heat, combine orange juice, white wine, shallot, bay leaves and pepper. Bring to a boil, then simmer over medium-low heat until thickened. Add sugar and salt; stir a few seconds. Add butter and stir to incorporate. Turn off heat. Add sun-dried tomatoes and herbs. Serve with fish.

Nutritional information unavailable.

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