Crispy fried fish with ginger and fermented soybeans (trey chien chuon)
Crispy fried fish with ginger and fermented soybeans (trey chien chuon) is a classic for good reason — chopped ginger does most of the work, and the method is approachable enough for a weeknight. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Medium
Ingredients
- 2 cup Chopped Ginger
- 1 lb Fish fillet
- 2 tbsp Tempura Flour
- 2 cup Oil
- 4 clove Garlic
- 800 g Soya Bean
- ½ Tbs Sugar
- ½ cup Water
- 3 Chopped Spring Onions
Method
- 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.
Tips for the best Crispy fried fish with ginger and fermented soybeans (trey chien chuon)
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Let the fish come up to room temperature for 15 minutes before cooking so it cooks evenly.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Swap the fish for prawns or tofu — keep the cooking time similar and check for doneness.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make Crispy fried fish with ginger and fermented soybeans (trey chien chuon) ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
What can I substitute for chopped ginger?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Crispy fried fish with ginger and fermented soybeans (trey chien chuon) recipe medium to make?
It is rated medium: 9 ingredients and 9 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
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