Red Snapper with
Ube Bourbon Piña Colada
Ube Bourbon Piña Colada
Ingredients
- 1oz Bulleit Bourbon
- 0.5oz Don Papa Rum
- 1.5oz Ube Spiced Coconut Cream
- 1oz Pineapple Juice
- 0.75oz Lemon Juice
Garnish
- Mint Bouquet, Cornflowers + Pineapple Leaves
Equipment
- Hurricane glass
Instructions
- Jigger all ingredients into a shaker tin and add pebble ice.
- Whip shake
- Dump into Hurricane Glass and top with pebble ice
- Garnish w/ Mint Bouquet, Cornflowers + Pineapple Leaves
Red Snapper
Ingredients
- 1 whole red snapper
- 1 cup mayo
- 1 tsp oyster Sauce
- 2 pcs lap cheong
- 1 stalk scallion
- 1 small nub ginger
- 1/2 bunch cilantros
- 1 tbsp soy
- 1/2 tsp hondashi
- 1 pt water
- 1 cup neutral/peanut Oil
Instructions
- Clean whole snapper and slice one side twice diagonal to open up flesh halfway through the fish up to the bone, and place in baking dish
- Mix mayo and oyster sauce and spread evenly on the cut side of fish
- Slice lap cheong in thin rounds, spread over mayo
- Cut scallions in 2in batons
- Slice ginger in thin strips (julienne)
- Cut cilantro in 2in wide
- Mix scallion, ginger, and cilantro, and lay over lap cheong
- Mix soy, hondashi, and water and pour in baking dish
- Place foil over baking dish and bake at 350 degrees for 10-15 minutes until cooked depending on how big the snapper is
- Heat peanut or neutral oil until smoking and pour over herbs to sizzle
- Serve with rice