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

Instructions

1- Fry the ginger in plenty of oil until golden and slightly crispy.

2- Set aside for later.

3- Cut the fish into strips.

4- Dredge the fish in a very thin layer of tempura flour.

5- Fry the fish in plenty of oil until golden brown and crispy.

6- You can use the same oil as you were using to fry the ginger.

7- Crush the garlic and chop it into small pieces.

8- Chop the spring onion.

9- Drain the fermented soybeans using a colander.

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

12- Add the soybeans and stir fry for a few minutes.

13- If the soybeans are very salty, add ¼- ½ tablespoon sugar to balance the flavor.

14- Add water and fry for a minute.

15- Just before serving, stir in the fried ginger, the spring onion, and the crispy fish.

16- Serve with steamed rice.