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

Name: Crispy fried fish with ginger and fermented soybeans (trey chien chuon)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
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

Recipe byThe ZestyPlate Kitchen

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A Cambodian dish of crisp fried fish topped with golden fried ginger, spring onion and savoury fermented soybeans. Crunchy, salty and delicious with steamed rice.

This crispy fried fish with ginger and fermented soybeans is a punchy Cambodian dish - golden, crunchy fish tossed with crisp fried ginger, garlic and umami-rich soybeans. Bold, savoury and textural, it's wonderful over a bowl of steamed rice.

Prep 20 min Cook 20 min Total 40 min Medium

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

Video

Preparation

Fry the ginger in plenty of oil until golden and slightly crispy, then set aside.
Cut the fish into strips and dredge in a very thin layer of tempura flour, then fry in plenty of oil (the same oil is fine) until golden brown and crispy.
Crush and finely chop the garlic, and chop the spring onion.
Drain the fermented soybeans in a colander, washing them first if they're in a salty brine.
Add a tablespoon of oil to a deep pan and sauté the garlic until slightly golden, then add the soybeans and stir-fry for a few minutes, adding ¼-½ tablespoon sugar to balance the flavour if they're very salty.
Add the water and fry for a minute.
Just before serving, stir in the fried ginger, spring onion and crispy fish, and serve with steamed rice.

Tips from the ZestyPlate Kitchen

Fry the ginger until golden and crisp first - it adds a wonderful aromatic crunch.
Coat the fish in just a thin layer of flour for a light, crisp shell.
Taste the fermented soybeans first; if very salty, rinse them and balance with a little sugar.
Toss the crispy elements together right at the end so they stay crunchy.

Frequently Asked Questions

A firm white fish that holds together when fried, cut into strips, works best.

At Asian grocers; they bring a deep, salty umami - a little fermented bean paste can stand in.

Fry it until properly golden and toss everything together at the last moment, just before serving.