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

1. 1

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

2. 2

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

3. 3

   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.

4. 4

   Crush the garlic and chop it into small pieces. Chop the spring onion.

5. 5

   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.

6. 6

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

7. 7

   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.

8. 8

   Add water and fry for a minute.

9. 9

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

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