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

Cambodia seafood dish from TheMealDB, the open recipe collection. Originally published by mitziemee.com.

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Ingredients

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

Method

  1. 1

    Fry the ginger in plenty of oil until golden and slightly crispy.

  2. 2

    Set aside for later.

  3. 3

    Cut the fish into strips.

  4. 4

    Dredge the fish in a very thin layer of tempura flour.

  5. 5

    Fry the fish in plenty of oil until golden brown and crispy.

  6. 6

    You can use the same oil as you were using to fry the ginger.

  7. 7

    Crush the garlic and chop it into small pieces.

  8. 8

    Chop the spring onion.

  9. 9

    Drain the fermented soybeans using a colander.

  10. 10

    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.

  11. 11

    Add a tablespoon of oil to a deep pan or a large pot, and sauté the garlic until slightly golden.

  12. 12

    Add the soybeans and stir fry for a few minutes.

  13. 13

    If the soybeans are very salty, add ¼- ½ tablespoon sugar to balance the flavor.

  14. 14

    Add water and fry for a minute.

  15. 15

    Just before serving, stir in the fried ginger, the spring onion, and the crispy fish.

  16. 16

    Serve with steamed rice.