Hawaiian Red Snapper Gefilte Fish

Place the yellow onions, carrots, fresh ginger coins, and scallions on a cutting board and slice using a chef's knife.

In a stockpot with lid, combine the red snapper bones and heads, water, coconut water, sliced onions, sliced carrots, ginger coins, scallions, peppercorns, and 8g salt. Bring to a gentle boil, then lower the heat to maintain a simmer at 85°C (185°F) covered for 40 minutes.

Using a slotted spoon, lift out the cooked carrot slices and set them aside on a plate; then strain the broth through a fine-mesh sieve into a clean container, discarding the fish frames and remaining solids.

In the food processor, combine the chilled skinless red snapper fillet chunks and chopped yellow onion, pulsing until finely ground without becoming warm.

Transfer the ground fish into a large mixing bowl, add the eggs, potato starch, 10g grated ginger, 10g sugar, 6g salt, ground white pepper, and ice water, then beat vigorously with a wooden spoon for 5 minutes until the mixture turns glossy and resilient.

Wet both hands with cold water and shape the fish mixture into 8 equal oval patties, roughly 85g to 90g each.

Bring the strained poaching broth in the stockpot with lid back to a gentle simmer at 80°C (176°F), gently lower the shaped patties into the liquid with a slotted spoon, cover with the lid, and poach for 25 minutes until an instant-read digital thermometer inserted into the center of a patty reads at least 63°C (145°F).

Remove the stockpot from the heat, allow the quenelles and broth to cool to room temperature for 30 minutes, then transfer into an airtight container and chill in the refrigerator at 3°C (37°F) for at least 4 hours until the broth sets into a soft, shimmering jelly.

Wipe out the food processor, combine the peeled horseradish, fresh pineapple, grated beet, apple cider vinegar, 15g sugar, and 3g salt, and process into a finely minced, vibrant condiment, then transfer to a small glass jar with lid.

To serve, place one chilled fish quenelle onto each plate using a slotted spoon, crown with a reserved poached carrot round, spoon around 2 tablespoons of shimmering jellied broth, and accompany with a dollop of the pineapple-horseradish chrain.