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

Step-by-step instructions

1. 1
   Fry the ginger in plenty of oil until golden and slightly crispy. Set aside for later.
2. 2
   Cut the fish into strips. Dredge the fish in a very thin layer of tempura flour.
3. 3
   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.
4. 4
   Crush the garlic and chop it into small pieces. Chop the spring onion.
5. 5
   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.
6. 6
   Add a tablespoon of oil to a deep pan or a large pot, and sauté the garlic until slightly golden.
7. 7
   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.
8. 8
   Add water and fry for a minute.
9. 9
   Just before serving, stir in the fried ginger, the spring onion, and the crispy fish. Serve with steamed rice.