Yield: 24 servings

From Chef Bob Kinkead, Kinkead's, Washington, D.C.

Ingredients:

Kikkoman Marinated Snapper:
12 each (1 1/2 cups) Egg whites
2 quarts Kikkoman Soy Sauce
1 quart Rice wine
3 ounces Minced ginger root
24 (1 pound each) Red snapper or other whole fish (head and tail on), scaled, gutted and gills removed

Coconut Mild Curry Sauce:
1 cup Peanut oil
1 pound, 6 ounces Finely diced onion
10 ounces Finely diced celery
4 ounces Minced ginger root
1/4 cup Minced garlic
1/4 cup Thai red curry paste
1/4 cup Red chili paste
1 quart Chicken stock or water
1 quart Coconut milk
1 cup Dry sherry
3/4 cup Lime juice
1/2 cup Rice wine vinegar
12 each Kaffir lime leaves (optional)
3 tablespoons Kikkoman Soy Sauce

Peanut oil, as needed for frying
2 pounds, 8 ounces Cornstarch
3 pounds Cubed (1-inch) potatoes, blanched
2 pounds Cauliflower florets, blanched
1 pound Snow peas, blanched
8 ounces Thinly sliced (bias cut) green onions
Cilantro sprigs, as needed

Method:

To make Kikkoman Marinated Snapper: In bowl, whisk egg whites until foamy. Whisk in soy sauce, wine and ginger. Make 4 to 5 deep cuts into both sides of each fish, cutting through to the bone. In non-reactive container, place fish in single layer. Add marinade; cover and chill 1 hour. (Yield: 24 whole fish)

To make Coconut Mild Curry Sauce: In saucepan, heat oil over medium heat until hot. Sauté onion, celery, ginger and garlic until onion is translucent. Add Thai red curry paste and red chili paste; sauté 3 to 4 minutes. Add remaining ingredients; bring to a boil. Reduce heat and simmer 20 minutes. Remove from heat. Purée in blender or food processor; strain. Cover and chill until service. (Yield: 12 cups)

To make Ginger Dipping Sauce: Puree 1 large piece ginger with 1 cup of water; strain. In a non-corrosive saucepan, add ½ cup rice wine vinegar, 2 ounces sugar, 1 cup water and 1 cup ginger juice; bring to a boil. Transfer to stainless steel bowl and mix in 2 cloves minced garlic, 1 teaspoon sambal and 1 cup Kikkoman Soy Sauce. Let stand for at least 1 hour. Add 2 small hot Thai chiles, minced, and 2 chopped scallions. (Yield: 3 ¾ cups)

For each serving, to order: In deep fryer, heat oil to 350°F. Dredge 1 Kikkoman Marinated Snapper in 1/3 cup cornstarch to coat both sides. Shake off excess cornstarch; deep-fry about 10 minutes or until browned, crisp and cooked through. Heat 1/3 cup blanched potatoes and 1/3 cup blanched cauliflower in 1/2 cup Coconut Mild Curry Sauce. Warm 4 snow peas in a little oil. Place curry-sauced vegetables in large shallow bowl or oval plate; place fish on top. Garnish with snow peas, 2 tablespoons green onion and cilantro.