Whole crispy brook trout with mango-pineapple sauce and spic

4 servings

Ingredients

Quantity Ingredient
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 Yellow onion; thinly sliced
=== MANGO PINEAPPLE SAUCE ===
1 tablespoon Minced lemon grass
3 Shallots; sliced
⅛ cup Fish sauce
1 small Pineapple; diced
2 Mangoes; peeled, diced
Juice of 1 lime
Salt; to taste
Freshly-ground black pepper; to taste
Canola oil; for cooking
=== SPICY CHINESE LONG BEANS ===
3 cups Chinese long beans in 3\" pieces
1 tablespoon Sambal
½ tablespoon Sesame oil
Salt; to taste
Freshly-ground black pepper; to taste

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.

Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1A40) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-27-1999 by Joe Comiskey - jcomiskey@..."

Per serving: 404 Calories (kcal); 5g Total Fat; (11% calories from fat); 6g Protein; 85g Carbohydrate; 1mg Cholesterol; 6mg Sodium Food Exchanges: 4½ Grain(Starch); 0 Lean Meat; ½ Vegetable; 1 Fruit; ½ Fat; 0 Other Carbohydrates Recipe by: Ming Tsai

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