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

What you need

Ingredients

Measured for 11 servings.

• 360 gGinger
• 454 gFish fillet
• 16 gTempura Flour
• 480 mlOil
• 20 gGarlic
• 800 gSoya Bean
• 6.2 gSugar
• 120 mlWater
• 3 pcs (approx. 45 g)Spring Onions

Make it

Method

1. 01

   Weigh and prepare all ingredients for Crispy fried fish with ginger and fermented soybeans (trey chien chuon): 360 g Ginger, 454 g Fish fillet, 16 g Tempura Flour, 480 ml Oil, 20 g Garlic, 800 g Soya Bean, 6.2 g Sugar, 120 ml Water, 3 pcs (approx. 45 g) Spring Onions. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Heat a wide pan over medium-high heat. Add the listed oil if included and cook Ginger in a single layer until it takes on colour.

3. 03

   Add the remaining ingredients in their appropriate cooking order and toss for about 15 minutes. The ingredients should be tender but not falling apart.

4. 04

   Cook fish or prawns until opaque; aim for 63°C at the thickest point.

5. 05

   Divide Crispy fried fish with ginger and fermented soybeans (trey chien chuon) into 11 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.