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

Name: Crispy fried fish with ginger and fermented soybeans (trey chien chuon)
Yield: 4 servings
Ingredients: 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

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Ginger2 cups
Fish fillet1 lb
Tempura Flour2 tbsp
Oil2 cups
Garlic4 cloves
Soya Bean800 g
Sugar½ tbsp
Water½ cup
Spring Onions3

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	1698 kcal
Protein	63.5 g
Fat	114 g
of which saturates	17.4 g
Carbohydrate	88 g
of which sugars	6.4 g
Fibre	42.9 g
Salt	0.4 g

Worked out from the 94% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

9 steps · 0 min

1
Fry the ginger in plenty of oil until golden and slightly crispy. Set aside for later.
2
Cut the fish into strips. Dredge the fish in a very thin layer of tempura flour.
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.

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