Whole Crispy Brook Trout with Mango-Pineapple Sauce And Spic

Categories: Eastwest2
Yield: 4 servings

4 Brook trout
2 c Rice flour
1 tb Ground cumin
1 tb Chile powder
1 tb Ground coriander
1 tb Ground fennel
Salt; to taste
1 Yellow onion; thinly sliced
=== MANGO PINEAPPLE SAUCE
-===
1 tb Minced lemon grass
3 Shallots; sliced
1/8 c Fish sauce
1 sm 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 c Chinese long beans in 3"
-pieces
1 tb Sambal
1/2 tb Sesame oil
Salt; to taste
Freshly-ground black pepper;
-to taste

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@krypto.net"

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

Recipe by: Ming Tsai

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