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.

Suggested Wine: Vin DAlsace, Riesling, Maison Ernst Burn, 1996 (very dry); Trimbach, Riesling, 1995 (off dry)

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