🍽️ Recipe of the Day
Friday, October 9, 2026
Crispy fried fish with ginger and fermented soybeans (trey chien chuon)
Ingredients
Instructions
- 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.
- 4
Crush the garlic and chop it into small pieces. Chop the spring onion.
- 5
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.
- 6
Add a tablespoon of oil to a deep pan or a large pot, and sauté the garlic until slightly golden.
- 7
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.
- 8
Add water and fry for a minute.
- 9
Just before serving, stir in the fried ginger, the spring onion, and the crispy fish. Serve with steamed rice.
**Pairing: Cold Jasmine Green Tea or a dry Albariño wine** The floral notes of jasmine tea cleanse the palate between bites and complement the earthy depth of the fermented soybeans without overpowering the delicate fish. If you prefer wine, a crisp Albariño from Rías Baixas offers bright citrus and saline minerality that cuts through the fry's richness while harmonizing with the ginger's heat. As a side, a simple pickled green papaya salad would add refreshing acidity and crunch to balance the dish beautifully.