Crispy fried fish with ginger and fermented soybeans (trey chien chuon)
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…
- Prep
- 18 min
- Cook
- 1 hr 19 min
- Total
- 1 hr 37 min
- Servings
- 4
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Fry the ginger in plenty of
Fry the ginger in plenty of oil until golden and slightly crispy. Set aside for later.
Cut the fish into strips
Cut the fish into strips. Dredge the fish in a very thin layer of tempura flour.
Fry the fish in plenty of
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
Crush the garlic and chop it into small pieces. Chop the spring onion.
Drain the fermented soybeans using a colander
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
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
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
Add water and fry for a minute.
Just before serving, stir in the
Just before serving, stir in the fried ginger, the spring onion, and the crispy fish. Serve with steamed rice.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 9 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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