Make the sizzling rice crust: Cover a thin layer of dry long rice,1/2 cup, with 2 cups of cold water in a large open cast iron skillet, boil till dry, then dry bake an hour longer longer on low heat till rice forms a crust, drizzle sesame oil on top. Turn heat off, let sit to dry and cool overnight, break cake in four pieces.

Tie head and tail of trout together so the whole fish will fit in a large wok and large glass bowl. Make thin runny batter from all purpose flour, baking soda, cornstarch dissolved in water, salt and more water if needed. Lay trout in glass bowl batter, drain trout from batter on rack while heating oil in wok to 375 F degrees.

Lower trout backside into hot oil first in wok, watch it fry, ready when fish floats back to the surface of the oil, about fifteen minutes, turn over, fry bottom, five minutes, lift fish out, drain on platter. Cover wok to keep oil hot.

Filet the whole fish lengthwise across the back by running knife point from tail to head, scrape filet away from the grate, serve side filets on romaine lettuce as the first course with light soy sauce dip.

In cast iron sauce pan with lid, bring 3 cups water to boil with leftover trouthead, tail and grate. While finishing first course, heat oil in wok to 375F degrees. Sieve the broth, dispose of fish head, tail and grate in garden dispenser. Add vegetables to broth, bring to boil. Sizzle the ricecrust in hot oil, 8 seconds or less, cake must stay golden, then drop in broth. Serve soup in large bowls, sprinkle green onion on top. Enjoy.