Crispy Fish with Ginger and Fermented Soybeans

A classic Cambodian dish featuring golden fish, caramelized ginger, and fragrant fermented soybeans. Serve with rice for an authentic presentation.

Ingredients

• 454 g Fish fillet
• 200 g Ginger
• 800 g Fermented soybeans
• 480 ml Vegetable oil
• 4 clove Garlic
• 2 tbsp Tempura flour for coating
• 120 ml Water
• 0.5 tbsp Sugar
• 3 pcs Green onions

Instructions

1. Heat the oil in a deep skillet. Slice the ginger thinly and fry it in the oil over medium heat until golden and crispy, approximately 8–10 minutes. Transfer the cooked ginger onto paper towels to absorb excess oil.
2. Cut the fish fillet into long strips. Lightly coat each piece in tempura flour—the coating should be very thin.
3. In the same hot oil, fry the fish until golden and crispy, approximately 6–8 minutes. Transfer the cooked fish onto paper towels.
4. Crush the garlic with the flat side of a knife and mince finely. Cut the green onions into pieces.
5. Drain the fermented soybeans in a colander. If using soybeans that are very salty in brine, rinse them in water before adding to the dish.
6. Heat 1 tablespoon of oil in a large pot or skillet over medium heat. Fry the garlic for 2–3 minutes until lightly golden, being careful not to let it burn.
7. Add the prepared soybeans and stir-fry for 3–4 minutes, stirring frequently. If the soybeans are very salty, add ½ tablespoon of sugar to balance the flavor.
8. Pour in the water and cook for another 1 minute.
9. Just before serving, add the crispy ginger, green onions, and cooked fish to the pot. Gently toss to combine. Serve hot with fluffy rice.