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.
- 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.
