Crispy fried fish with ginger and fermented soybeans (trey chien chuon)
Crispy fried fish gets its umami depth from fermented soybeans, a technique rooted in Southeast Asian cooking traditions. The interplay between the tempura-light crust and the pungent, salty bean sauce reveals how fermentation transforms simple ingredients into complex flavor. Ginger cuts through richness while anchoring the dish in warmth, making this a study in balance rather than mere indulgence.
Instructions
Fry the ginger in plenty of oil until golden and slightly crispy.
Set aside for later.
Cut the fish into strips.
Dredge the fish in a very thin layer of tempura flour.
Fry the fish in plenty of oil until golden brown and crispy.
You can use the same oil as you were using to fry the ginger.
Crush the garlic and chop it into small pieces.
Chop the spring onion.
Drain the fermented soybeans using a colander.
If you are using salted beans (soybeans in a very salty brine), you need to wash the beans in water before you add them to the dish.
Add a tablespoon of oil to a deep pan or a large pot, and sauté the garlic until slightly golden.
Add the soybeans and stir fry for a few minutes.
If the soybeans are very salty, add ¼- ½ tablespoon sugar to balance the flavor.
Add water and fry for a minute.
Just before serving, stir in the fried ginger, the spring onion, and the crispy fish.
Serve with steamed rice..
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