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.
MANGO PINEAPPLE SAUCE
In a sautÃ© pan coated with oil, cook 1 tablespoon of lemon grass and 3 sliced shallots. Deglaze with 1/8 cup of the fish sauce, add 1 small diced pineapple, 2 peeled and diced mangos,1 lime juice plus salty and pepper to taste.
SPICY CHINESE LONG BEANS
Deep fry until wrinkled about 3 cups full of long beans cut into small pieces. Transfer to a stainless bowl and toss with sambal (or chilli peppers) and sesame oil. Check for seasoning.