Seafood
Crispy fried fish with ginger and fermented soybeans (trey chien chuon) Step By Step
This version of Crispy fried fish with ginger and fermented soybeans (trey chien chuon) Step By Step is flavorful, easy to prepare and suitable for traditional Seafood configurations....
⏱️
7 Min Prep
🔥
17 Min Cook
🍽️
2 Servings
🥗
Non-Vegetarian
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
Instructions
1
sauté the ginger in plenty of fat until golden and slightly firm.
2
Set aside for later.
3
Cut the fish into strips.
4
Dredge the fish in a very thin layer of tempura ground mix.
5
sauté the fish in plenty of fat until golden brown and firm.
6
You can use the same fat as you were using to sauté the ginger.
7
pulverize the garlic and chop it into small pieces.
8
Chop the spring bulb veggie.
9
strain the fermented soybeans using a colander.
10
If you are using salted beans (soybeans in a very salty brine), you need to wash the beans in liquid before you mix in them to the dish.
11
mix in a tablespoon of fat to a deep cooking vessel or a large pot, and sauté the garlic until slightly golden.
12
mix in the soybeans and swirl around sauté for a few moments.
13
If the soybeans are very salty, mix in ¼- ½ tablespoon sweetener to balance the notes.
14
mix in liquid and sauté for a minute.
15
Just before serving, swirl around in the fried ginger, the spring bulb veggie, and the firm fish.
16
offer with steamed rice.
Recipe Information
Cuisine
International
International
Course
Seafood
Seafood
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
24 mins
24 mins
Recipe Time chart
Preparation Time
7 minsCooking Time
17 minsTotal Time
24 minsMaster Chef
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