8 baby tomatoes, halved
1/2 carrot, thinly sliced
1/2 large or 1 small cucumber, peeled and thinly sliced
1/2 parsnip, thinly sliced
2 tablespoons fish sauce
2 tablespoons brown sugar
Chili flakes, to taste
Juice of 1 lime
Canola oil, for frying
One 2 to 3-pound whole Dolly Varden (or other small char or trout), scaled, cleaned and gutted
1 1/2 cups tempura flour
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 whole lemongrass stalk, plus 2 tablespoons sliced lemongrass
1/4 cup basil leaves
2 garlic cloves, peeled and thinly sliced
1 lime, cut into wedges
Dried red chiles, for garnish
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