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

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1FryFry the ginger in plenty of oil until golden and slightly crispy. Put to one side for later.
2. 2Cut the fish into strips. Dredge the fish in a very thin layer of tempura flour.
3. 3FryFry the fish in plenty of oil until golden and crispy. You can use the same oil as you were using to fry the ginger.
4. 4Crush the garlic and cut up the it into small pieces. Chop the spring onion.
5. 5DrainDrain 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. 6Add a tablespoon of oil to a deep pan or a large pot, and sauté the garlic until slightly golden.
7. 7Add 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. 8Add water and fry for a minute.
9. 9ServeJust before serving, fold in the fried ginger, the spring onion, and the crispy fish. Serve with steamed rice.