Crispy fried fish with ginger and fermented soybeans (trey chien chuon)
This seafood builds fish fillet and soya bean into a hearty meal you can have ready in about 70 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 9 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 9 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- 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.
You'll use: Frying pan / skillet · Pan · Large pot · Steamer
Watch how it's made
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Tips & common questions
How long does Crispy fried fish with ginger and fermented soybeans (trey chien chuon) take to make?
About 70 minutes from start to finish — an estimate based on the 9 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
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Recipe data for Crispy fried fish with ginger and fermented soybeans (trey chien chuon) via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.