Date nightdairy-free
Crispy Fish with Ginger and Fermented Beans
Crisp fried white fish smothered in savoury fermented soybeans, fiery ginger, and spring onions.
Ingredients
150g fresh ginger, julienned200g
450g white fish fillets, sliced into strips400g
2 tbsp tempura flour or cornflour500g
400ml vegetable oil for frying1L
4 garlic cloves, minced3 pack
400g fermented salted soybeans, rinsed400g
1/2 tbsp caster sugar1kg
3 spring onions, sliced1 bunch
Method
- 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.
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £7.84 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£11.18 est. · serves 4