Crispy fried fish with ginger and fermented soybeans (trey chien chuon)
A Cambodia dinner made with seafood. Ready in about 36 minutes. Difficulty: medium.
- 15 minPrep (about)
- 21 minCook (about)
- 36 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 1 ¼ lb fish fillet Shopping tip: Cod, haddock, tilapia or pollock fillets. Frozen works.
Fresh & other
- 2 ½ cups ginger
- 2 ½ tbsp tempura flour
- 5 cloves garlic
- 2.2 lb soya beans
- 2 tsp sugar
- ⅔ cup water
- 4 green onions Shopping tip: Green onions (scallions).
Sauces & oils
- 2 ½ cups oil Shopping tip: Vegetable, canola or peanut oil for frying.
How to make it
Steps in our own plain words.
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Fry the ginger in plenty of oil till golden and slightly crispy.
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Set aside for later.
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Cut the fish into strips.
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Dredge your fish in very thin layer of tempura flour.
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Fry the fish in plenty of oil till golden and crispy.
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Use same oil as you were using.
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Fry the ginger.
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Crush the garlic.
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Chop it into small pieces.
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Chop the spring onion.
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Drain the fermented soybeans using a colander.
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If you are using salted beans, you need to wash your beans.
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Do it in water before you add them to your dish.
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Add tablespoon of oil to deep pan or a large pot.
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Cook the garlic until slightly golden.
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Add the soybeans.
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Stir fry for a few minutes.
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If your soybeans are salty, add ⅓- ½ tablespoon sugar to balance your flavor.
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Add water.
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Fry for a minute, before serving.
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Stir in the crispy fish, the spring onion and the fried ginger.
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Serve with steamed rice.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
More fish & seafood recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.