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 |
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 |
3 cups chinese long beans, cut into 3-inch pieces |
1 tablespoon sambal |
1/2 tablespoon sesame oil |
salt and black pepper to taste |