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

• Ginger2 cups
• Fish fillet1 lb
• Tempura Flour2 tablespoons
• Oil2 cups
• Garlic4 cloves
• Soya Bean1¾ lb
• Sugar1/2 tbs
• Water1/2 cup
• Spring Onions3

Instructions

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.