 Whole Crispy Brook Trout With Mango-Pineapple Sauce
Spicy Chinese Long Beans
Recipe Courtesy of Ming Tsai
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
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.
MANGO PINEAPPLE SAUCE
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
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.
SPICY CHINESE LONG BEANS
3 cups Chinese long beans, cut into 3-inch pieces
1 tablespoon sambal
1/2 tablespoon sesame oil
Salt and black pepper to taste
Deep fry long beans until they are wrinkled. Transfer to a stainless bowl and
toss with sambal and sesame
oil. Check for seasoning.
Yield: 4 servings
Prep Time: 1 hour
Cook Time: 45 minutes
Difficulty: Easy
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