Cambodia
Crispy fried fish with ginger and fermented soybeans (trey chien chuon) is a Seafood recipe.
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Measuring cups and spoons · Kitchen knife · Cutting board · Cooking pot · Wok or large frying pan · Stirring spoon · Colander · Spoon
9 clear steps
Cut the ginger into thin matchsticks. Heat the oil in a wok or deep pan over medium heat to about 160°C (325°F) and fry the ginger for 3–5 minutes, stirring, until golden and slightly crispy. Lift out with a slotted spoon and set aside for later.
Cut the fish into strips. Dredge the fish in a very thin layer of tempura flour.
Heat the oil to about 180°C (350°F); you can use the same oil as for the ginger. Fry the fish in batches for 3–4 minutes until golden brown, crispy and opaque all the way through (63°C / 145°F). Drain on paper towels.
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 over medium heat, and sauté the garlic for about 1 minute until slightly golden.
Add the soybeans and stir-fry over medium-high heat for 2–3 minutes. If the soybeans are very salty, add ¼- ½ tablespoon sugar to balance the flavor.
Add the water and let it bubble for about 1 minute.
Just before serving, stir in the fried ginger, the spring onion, and the crispy fish. Serve with steamed rice.
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