Seafood
How To Make Crispy fried fish with ginger and fermented soybeans (trey chien chuon)
How To Make Crispy fried fish with ginger and fermented soybeans (trey chien chuon) is a delicious Seafood dish that can be prepared in just a few simple steps....
⏱️
13 Min Prep
🔥
18 Min Cook
🍽️
3 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
wok-fry the ginger in plenty of oil until golden and slightly brittle.
2
Set aside for later.
3
Cut the fish into strips.
4
Dredge the fish in a very thin layer of tempura baking flour.
5
wok-fry the fish in plenty of oil until golden brown and brittle.
6
You can use the same oil as you were using to wok-fry the ginger.
7
grind down the garlic and chop it into small pieces.
8
Chop the spring bulb produce.
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 toss in them to the dish.
11
toss in a tablespoon of oil to a deep wok or a large pot, and sauté the garlic until slightly golden.
12
toss in the soybeans and mix gently wok-fry for a few mins.
13
If the soybeans are very salty, toss in ¼- ½ tablespoon granulated sugar to balance the taste.
14
toss in liquid and wok-fry for a minute.
15
Just before serving, mix gently in the fried ginger, the spring bulb produce, and the brittle fish.
16
present with steamed rice.
Recipe Information
Cuisine
International
International
Course
Seafood
Seafood
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
31 mins
31 mins
Recipe Time chart
Preparation Time
13 minsCooking Time
18 minsTotal Time
31 minsMaster Chef
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