Whole Crispy Brook Trout with Mango-Pineapple Sauce Spicy Chinese Long Beans

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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

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