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

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

Directions

1. Step 1: Fry the ginger in plenty of oil until golden and slightly crispy. Set aside for later.
2. Step 2: Cut the fish into strips. Dredge the fish in a very thin layer of tempura flour.
3. Step 3: 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.
4. Step 4: Crush the garlic and chop it into small pieces. Chop the spring onion.
5. Step 5: 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.
6. Step 6: Add a tablespoon of oil to a deep pan or a large pot, and sauté the garlic until slightly golden.
7. Step 7: 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.
8. Step 8: Add water and fry for a minute.
9. Step 9: Just before serving, stir in the fried ginger, the spring onion, and the crispy fish. Serve with steamed rice.