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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