Instruction

• 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