Crispy fried fish with ginger and fermented soybeans (trey chien chuon)
Advertisement
Ingredients
- 2 cups Ginger
- 1 lb Fish fillet
- 2 tablespoons Tempura Flour
- 2 cups Oil
- 4 cloves Garlic
- 800g Soya Bean
- 1/2 tbs Sugar
- 1/2 cup Water
- 3 Spring Onions
Instructions
- 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.
- 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. If the soybeans are very salty, add ¼- ½ tablespoon sugar to balance the flavor.
- Add water and fry for a minute.
- Just before serving, stir in the fried ginger, the spring onion, and the crispy fish. Serve with steamed rice.
Imported from TheMealDB (https://www.themealdb.com). Original: https://mitziemee.com/recipe-cambodian-fried-fish-ginger-fermented-soybeans/