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

A traditional International dish in the Seafood classification, featuring 9 distinct ingredients. Follow the measured proportions below for authentic results.

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

Recipe Reference #53419

Ingredients

0/9 prepped

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
3

Preparation Instructions

Read all instructions before beginning prep work.

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.