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

Category : Seafood

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

Recipes :

2 cups Ginger

1 lb Fish fillet

2 tablespoons Tempura Flour

2 cups Oil

4 cloves Garlic

800g Soya Bean

800g Sugar

1/2 tbs Sugar

1/2 cup Spring Onions

Instructions :

  • Fry the ginger in plenty of oil until golden and slightly crispy. Set aside for later.
  • Cut the fish into strips. Dredge the fish in a very thin layer of tempura flour.
  • Fry the fish in plenty of oil until golden brown and crispy. You can use the same oil as you were using to fry the ginger.
  • Crush the garlic and chop it into small pieces. Chop the spring onion.
  • Drain the fermented soybeans using a colander. 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.
  • Add a tablespoon of oil to a deep pan or a large pot, and sauté the garlic until slightly golden.
  • Add the soybeans and stir fry for a few minutes. If the soybeans are very salty, add ¼- ½ tablespoon sugar to balance the flavor.
  • Add water and fry for a minute.
  • Just before serving, stir in the fried ginger, the spring onion, and the crispy fish. Serve with steamed rice.

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