Whole Crispy Brook Trout with Mango-Pineapple Sauce Spicy Chinese Long Beans

• 4 brook trout
• 2 cups rice flour
• 1 tablespoon ground cumin
• 1 tablespoon chile powder
• 1 tablespoon ground coriander
• 1 tablespoon ground fennel
• Salt to taste
• 1 thinly sliced yellow onion
• 1 tablespoon minced lemon grass
• 3 sliced shallots
• 1/8 cup fish sauce
• 1 diced small pineapple
• 2 peeled and diced mangoes
• Juice of 1 lime
• Salt and black pepper to taste
• Canola oil to cook
• 3 cups Chinese long beans, cut into 3-inch pieces
• 1 tablespoon sambal
• 1/2 tablespoon sesame oil
• Salt and black pepper to taste

1. Mix the flour with the spices.
2. Dredge the trout and deep fry at 375 degrees until golden brown.
3. Season with salt.
4. Repeat process with the onions.
5. On an oval plate, place a small mound of the long beans and top with trout.
6. Encircle with sauce.
7. Garnish with crispy onions.
8. In a saute pan coated with oil, cook lemon grass and shallots.
9. Deglaze with fish sauce.
10. Add pineapple, mango and lime juice.
11. Check for seasoning.
12. Deep fry long beans until they are wrinkled.
13. Transfer to a stainless bowl and toss with sambal and sesame oil.
14. Check for seasoning.

trout, rice flour, ground cumin, chile powder, ground coriander, ground fennel, salt, onion, lemon grass, shallots, fish sauce, pineapple, mangoes, lime, salt, canola oil, beans, sambal, sesame oil, salt

Taken from www.foodnetwork.com/recipes/whole-crispy-brook-trout-with-mango-pineapple-sauce-spicy-chinese-long-beans-recipe.html (may not work)