Crispy Whole Fish with Coconut Red Curry - Kikkoman Food Services

Ingredients

• From Chef Bob Kinkead, Kinkead’s, Washington, D.C.
• 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 Kafir 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