Whole Fried Snapper with Cashew Nuoc Cham

Make the cashew nuoc cham:

1. Remove stems of chiles, and discard. Shake out seeds, and reserve in a small bowl. Finely chop remaining flesh of chiles, and set aside. Cook 2 tablespoons minced garlic and butter in a small saucepan over medium, stirring constantly, until garlic is fragrant, about 1 minute. Add 1 cup water, sugar, fish sauce, vinegar, reserved chile seeds, and 1 tablespoon ground cashews. Bring mixture to a boil over medium-high. Boil, stirring occasionally, until sugar has dissolved and mixture is well combined, about 3 minutes. Remove from heat. Carefully pour mixture into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, 30 to 45 seconds.

2. Whisk minced chile flesh, remaining 1 tablespoon minced garlic, and remaining 2 tablespoons ground cashews into mixture in blender. Transfer cashew nuoc cham to a 16-ounce jar; seal jar, and refrigerate until ready to use. (The nuoc cham will separate as it sits, which is fine.)

Make the Snapper:

1. Stir together salt, lime juice, and grated ginger in a small bowl; set aside.

2. To score the snapper, lay the fish flat on a cutting board with the head facing your nondominant hand. Using your dominant hand, make vertical cuts (just until the knife hits the bone) 1 1/2 inches apart down the length of the fish. Make 1 long (1/2-inch-deep) cut down the length of the backbone, from nape to tail, cutting as close to the backbone as possible. Flip snapper over, and repeat scoring procedure.

3. Place fish on a baking sheet. Rub salt-lime mixture all over exterior, interior, and scored cuts of fish. Refrigerate, uncovered, 20 minutes.

4.  Meanwhile, thinly slice scallions into 3-inch-long strips. Place in a medium bowl filled with ice water; let stand until slightly curled and firm, about 30 minutes or until ready to serve.

5. Rinse fish under cool water. Pat dry with paper towels, and place on a clean baking sheet. Sprinkle both sides of fish evenly with black pepper. Sprinkle potato starch all over fish to cover its entire surface, including the flesh between the score marks. Using your hands, press starch into flesh of fish to ensure it adheres well.

6. Fill a Dutch oven (at least 12 inches wide) with grapeseed oil to a depth of 2 inches. Heat oil over medium-high until it reaches 375°F. Using 2 pairs of tongs, hold the head and tail of the fish so it curves slightly, and slowly and carefully lower the fish, belly first, into hot oil. Fry fish until golden, 10 to 12 minutes, using a soup ladle to continuously baste hot oil over the area of the fish that’s above the oil line. Using tongs, transfer fried fish to a wire rack fitted inside a baking sheet. Let fish drain at room temperature until ready to serve.

7. Drain scallions. Stir cashew nuoc cham, and pour about 1/4 cup into each individual dipping bowl. (Reserve remaining cashew nuoc cham for another use.) Transfer snapper to a large platter. Place dipping bowls around snapper on platter, along with mounds of lettuce, cucumbers, scallions, and herbs. Fill a medium bowl with warm water for moistening the rice paper. Place rice paper sheets in a stack on a plate next to bowl with warm water. To serve, dip 1 rice paper sheet into warm water, and gently hold in water until just softened, 20 to 30 seconds. Spoon some of the snapper onto softened rice paper; top with lettuce, cucumbers, scallions, and herbs. Either spoon cashew nuoc cham over snapper in rice paper, or roll rice paper around fish and vegetables, and dip into cashew nuoc cham.