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

What you need

Ingredients

Measured for 4 servings.

• 190 g (about 2 cups)Fresh Ginger
• 454 gFish fillet
• 16 gTempura Flour
• 480 mlVegetable oil
• 20 gGarlic
• 120 gFermented Soybeans, drained
• 6.2 gSugar
• 120 mlWater
• 3 pcs (approx. 45 g)Spring Onions

Make it

Method

1. 01

   Cut the 454 g white fish into even strips, pat dry and coat lightly with the 16 g tempura flour; shake off excess. Peel and finely julienne 190 g ginger, mince 20 g garlic and slice the spring onions. Drain 120 g fermented salted soybeans and rinse briefly if their brine is especially salty.

2. 02

   Heat the 480 ml frying oil in a sturdy deep pan to about 175°C, leaving ample headroom. Fry the ginger in small batches until golden and crisp, lifting it out to drain on a rack. Fry the fish in batches in the same oil until golden and 63°C at the thickest part, about 3–5 minutes depending on thickness; drain on a rack. Keep children away from the pan and never leave hot oil unattended.

3. 03

   Once cool, dispose of used frying oil safely; reserve about 15 ml in a second pan for the sauce. Cook the garlic over medium heat for about 30 seconds without browning. Stir in the drained soybeans and 6.2 g sugar for 2 minutes, then add 120 ml water and simmer for 1–2 minutes. Taste before adding any salt: the beans are already salty. Add spring onions and the crisp ginger, then fold in the fish only at the end so its coating stays crisp. Divide into four plates and serve immediately; optional rice is extra. The nutrition estimate models 60 ml of the 480 ml frying oil remaining in the finished food and sauce; actual absorption is not measured and can vary substantially.