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Ingredients: 4 Brook trout 2 Cup(s) Rice flour 1 Tablespoon(s) Ground cumin 1 Tablespoon(s) Chile powder 1 Tablespoon(s) Ground coriander 1 Tablespoon(s) Ground fennel 1 Yellow onion, thinly sliced 1 Tablespoon(s) Minced lemon grass 3 Shallots, sliced 1/8 Cup(s) Fish sauce 1 small Pineapple, diced 2 Mangoes, peeled, diced 1 Lime, juice of 3 Cup(s) Chinese long beans 1 Tablespoon(s) Sambal 1/2 Tablespoon(s) Sesame oil Directions: Mix the flour with the spices. Dredge the trout and deep-fry 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: Deep-fry 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 servings. Per serving: 404 Calories (kcal), 5g Total Fat, (11% calories from fat), 6g Protein, 85g Carbohydrate, 1mg Cholesterol, 6mg Sodium Food Exchanges: 4 1/2 Grain(Starch), 0 Lean Meat, 1/2 Vegetable, 1 Fruit; 1/2 Fat, 0 Other Carbohydrates
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