Step 1 of 7
Trey Chien Chuon (Crispy Ginger Fish)
Heat the oil in a wok or deep pan over medium-high heat. Fry the julienned ginger until golden and slightly crispy, 2–3 minutes. Lift out with a slotted spoon and set aside, leaving the oil in the pan.
Step 2
Cut the fish into strips and dredge in a very thin layer of tempura flour.
Step 3
Fry the fish in the same oil until golden brown and crispy. Remove and drain.
Step 4
Drain the fermented soybeans. Rinse well if they are packed in a very salty brine.
Step 5
Add 1 tbsp oil to a deep pan or large pot. Sauté the garlic until slightly golden.
Step 6
Add the soybeans and stir-fry for a few minutes. If very salty, add the sugar to balance. Add the water and fry for 1 minute.
Step 7
Just before serving, stir in the fried ginger, scallions and crispy fish. Serve with steamed rice.
