Ingredients

• 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

Directions

• 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

• 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