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

Name: Crispy fried fish with ginger and fermented soybeans (trey chien chuon)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
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

Non-Veg📍Authentic Indian🍽️Lunch & Dinner⏱️30 mins⚡Medium👥Serves 4Seafood

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

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Ginger

2 cups

Fish fillet

1 lb

Tempura Flour

2 tablespoons

Oil

2 cups

Garlic

4 cloves

Soya Bean

800g

Sugar

1/2 tbs

Water

1/2 cup

Spring Onions

Fry the ginger in plenty of oil until golden and slightly crispy. Set aside for later.

Step-by-Step 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.