Seafood
Crispy fried fish with ginger and fermented soybeans (trey chien chuon) Made Easy
Learn how to prepare Crispy fried fish with ginger and fermented soybeans (trey chien chuon) Made Easy with this simple recipe. Perfect for Seafood and ideal for International lovers....
⏱️
9 Min Prep
🔥
44 Min Cook
🍽️
4 Servings
🥗
Non-Vegetarian
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
1
shallow fry the ginger in plenty of cooking oil until golden and slightly crackling.
2
Set aside for later.
3
Cut the fish into strips.
4
Dredge the fish in a very thin layer of tempura ground mix.
5
shallow fry the fish in plenty of cooking oil until golden brown and crackling.
6
You can use the same cooking oil as you were using to shallow fry the ginger.
7
grind down the garlic and chop it into small pieces.
8
Chop the spring bulb greens.
9
empty out 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 liquid before you mix in them to the dish.
11
mix in a tablespoon of cooking oil to a deep pot or a large pot, and sauté the garlic until slightly golden.
12
mix in the soybeans and mix gently shallow fry for a few moments.
13
If the soybeans are very salty, mix in ¼- ½ tablespoon sweetener to balance the notes.
14
mix in liquid and shallow fry for a minute.
15
Just before serving, mix gently in the fried ginger, the spring bulb greens, and the crackling fish.
16
enjoy with steamed rice.
Recipe Information
Cuisine
International
International
Course
Seafood
Seafood
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
53 mins
53 mins
Recipe Time chart
Preparation Time
9 minsCooking Time
44 minsTotal Time
53 minsMaster Chef
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