Recipe - Whole Crispy Brook Trout With Mango-Pineapple Sauce And Spic

4 Brook trout
2 cup Rice flour
1 tablespoon Ground cumin
1 tablespoon Chile powder
1 tablespoon Ground coriander
1 tablespoon Ground fennel
Salt; to taste
1 Yellow onion; thinly cut or sliced up
=== MANGO PINEAPPLE SAUCE
===
1 tablespoon Minced lemon grass
3 Shallots; cut or sliced up
1/8 cup Fish sauce
1 small Pineapple; minced
2 Mangoes; peeled, minced
Juice of 1 lime
Salt; to taste
Freshlyground black pepper;
to taste
Canola oil; for cooking
=== SPICY CHINESE LONG BEANS
===
3 cup Chinese long beans in 3"
pieces
1 tablespoon Sambal
One half tablespoon Sesame oil
Salt; to taste
Freshlyground black pepper;
to taste

Mix the flour with the spices. Dredge the trout and deepfry at 375 degrees
until golden brown. Season with salt. Repeat process with the onions. On an
oval plate, place a small mound of the long beans and top with trout.
Encircle with sauce. Garnish with crispy onions.

For the Mango Pineapple Sauce: In a saute pan coated with oil, cook lemon
grass and shallots. Deglaze with fish sauce. Add pineapple, mango and lime
juice. Check for seasoning.

For the Spicy Chinese Long Beans: Deepfry long beans until they are
wrinkled. Transfer to a stainless bowl and toss with sambal and sesame oil.
Check for seasoning.

This recipe yields 4