Otherby TheMealDBCrispy fried fish with ginger and fermented soybeans (trey chien chuon)Serves1Keep screen onSaveShare Cook my versionIngredientsServings−1+2 cups Ginger1 lb Fish fillet2 tablespoons Tempura Flour2 cups Oil4 cloves Garlic800g Soya Bean1/2 tbs Sugar1/2 cup Water3 Spring OnionsStepsStep-by-step0 of 9 done1Fry the ginger in plenty of oil until golden and slightly crispy. Set aside for later.2Cut the fish into strips. Dredge the fish in a very thin layer of tempura flour.3Fry 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.4Crush the garlic and chop it into small pieces. Chop the spring onion.5Drain 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.6Add a tablespoon of oil to a deep pan or a large pot, and sauté the garlic until slightly golden.7Add the soybeans and stir fry for a few minutes. If the soybeans are very salty, add ¼- ½ tablespoon sugar to balance the flavor.8Add water and fry for a minute.9Just before serving, stir in the fried ginger, the spring onion, and the crispy fish. Serve with steamed rice.Source: TheMealDB
