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Crispy Whole Fish with Coconut Red Curry

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Yield: 24 servings

kikkoman products used:


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


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 soy sauce. Let stand for at least 1 hour. Add 2 small hot Thai chilies, 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.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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