| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Chinese |
Eastwest2 |
4 |
servings |
INGREDIENTS
| 4 |
|
Brook trout |
| 2 |
c |
Rice flour |
| 1 |
tb |
Ground cumin |
| 1 |
tb |
Chile powder |
| 1 |
tb |
Ground coriander |
| 1 |
tb |
Ground fennel |
|
|
Salt; to taste |
| 1 |
|
Yellow onion; thinly sliced |
|
|
=== MANGO PINEAPPLE SAUCE === |
| 1 |
tb |
Minced lemon grass |
| 3 |
|
Shallots; sliced |
| 1/8 |
c |
Fish sauce |
| 1 |
sm |
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 |
c |
Chinese long beans in 3" pieces |
| 1 |
tb |
Sambal |
| 1/2 |
tb |
Sesame oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
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@krypto.net"
Per serving: 404 Calories (kcal); 5g Total Fat; (11% calories from fat); 6g
Protein; 85g Carbohydrate; 1mg Cholesterol; 6mg Sodium Food Exchanges: 4
1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fruit;
1/2 Fat; 0 Other Carbohydrates
Recipe by: Ming Tsai
Converted by MM_Buster v2.0n.
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