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.