Crispy Fried Fish with Ginger and Fermented Soybeans (Trey Chien Chuon)

Ingredients

• 2 cupfresh ginger, julienned; this is the featured garnish ingredient
• 1 lbfish fillet, cut into strips
• 2 tbsptempura flour, for a thin dredge coating
• 2 cupvegetable oil, for deep frying
• 4 clovegarlic, crushed and chopped
• 800 gfermented soybeans, drained and rinsed if very salty
• 1/2 tbspsugar, optional, to balance salty beans
• 1/2 cupwater
• 3spring onions, chopped

Method

1. 2

   Cut the fish into strips and dredge in a very thin layer of tempura flour.

2. 3

   Fry the fish in the same oil until golden brown and crispy. Remove and drain.

3. 4

   Drain the fermented soybeans. Rinse well if they are packed in a very salty brine.

4. 5

   Add 1 tbsp oil to a deep pan or large pot. Sauté the garlic until slightly golden.

5. 6

   Add the soybeans and stir-fry for a few minutes. If very salty, add the sugar to balance. Add the water and fry for 1 minute.

6. 7

   Just before serving, stir in the fried ginger, spring onions and crispy fish. Serve with steamed rice.

7. 1

   Heat the oil in a wok or deep pan over medium-high heat. Fry the julienned ginger until golden and slightly crispy, 2–3 minutes. Lift out with a slotted spoon and set aside, leaving the oil in the pan.