Crispy fried fish with ginger and fermented soybeans (trey chien chuon)

Seafood · world favourite.

Ingredients

• 2 cups Ginger
• 1 lb Fish fillet
• 2 tablespoons Tempura Flour
• 2 cups Oil
• 4 cloves Garlic
• 800g Soya Bean
• 1/2 tbs Sugar
• 1/2 cup Water
• 3 Spring Onions

Method

1. Fry — Fry the ginger in plenty of oil until golden and slightly crispy.
2. Continue cooking — Set aside for later. Cut the fish into strips.
3. Continue cooking — Dredge the fish in a very thin layer of tempura flour.
4. Fry — Fry the fish in plenty of oil until golden brown and crispy.
5. Fry — You can use the same oil as you were using to fry the ginger.
6. Prep and chop — Crush the garlic and chop it into small pieces.
7. Prep and chop — Chop the spring onion. Drain the fermented soybeans using a colander.
8. Add ingredients — If you are using salted beans (soybeans in a very salty brine), you need to wash the beans in water before you add them to the dish.
9. Add ingredients — Add a tablespoon of oil to a deep pan or a large pot, and sauté the garlic until slightly golden.
10. Fry — Add the soybeans and stir fry for a few minutes.
11. Add ingredients — If the soybeans are very salty, add ¼- ½ tablespoon sugar to balance the flavor.
12. Fry — Add water and fry for a minute. Just before serving, stir in the fried ginger, the spring onion, and the crispy fish.

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