Cambodian Fried fish with Ginger and Soybeans
You must try this Cambodian Fried Fish. Whole crispy fried fish in an aromatic sweet and sour sauce with loads of ginger and salted soybeans
Video
Ingredients
- 1 or 2 (1.2-1.3kg / 2.6-2.9lbs) whole snapper, cleaned (NOTE 1)
- vegetable or canola oil for frying (NOTE 2)
Ginger and soybean sauce
- 2 tbsp (40ml / 1.4floz) vegetable oil
- 150g / 5.3oz ginger, peeled and julienned (NOTE 3)
- 5 garlic cloves, minced
- ½ cup (140g / 4.9oz) salted or fermented soybeans & 1-2 tbsp of brine (NOTE 4)
- ½ cup (120g / 4oz) white sugar
- ½ cup (125ml / 4.2floz) fresh lime juice, approx. 4 to 5 limes
- 2 spring onion/ scallion stalks, sliced thinly
- 2 to 3 Optional - large red chillies, sliced thinly (NOTE 5)
Instructions
- Fry the fish: Thoroughly pat the fish dry with paper towels, including the head and tail. This will help keep the oil from splattering while the fish fries. With a sharp knife, make slashes to the bone on both sides of the fish (refer to my photo or video guide)
- In a large, heavy-based pan, pour enough oil to reach a depth of about 1 inch (2.5cm). Heat the oil over medium-high heat until it reaches 180°C (350°F). Alternatively, test the oil's readiness by adding a small piece of bread; if it bubbles and sizzles, it's ready.Carefully place the fish in the oil, away from yourself, then fry for 4–6 minutes on each side, or until crispy and cooked through (frying time depends on the fish size). Place the fish on a cooling rack for 5 minutes, then transfer onto a serving platter.
- Make the sauce: Heat oil in a frying pan over medium-high heat. Add ginger and saute until lightly browned (about 2 minutes). Stir in the garlic and fry for a minute, then add the salted soybeans, sugar and lime juice. Regularly stir the sauce until it becomes a thin syrup (around 3–5 minutes), then add the spring onions and chillies (if using). Let the sauce cook for another minute, then have a taste of the sauce. Season the to taste by adding salt and pepper (if needed). If it is too sweet, add a little more lime juice; if it is too tart, add a touch of sugar.
- Either spoon or pour the sauce onto the fried fish, then serve immediately with hot steamed jasmine rice.
Notes
(NOTE 1) Whole fish. - You'll need one or two whole fish weighing approximately 1.2-1.3kg / 2.6-2.9lbs (total weight before cleaning). If you don't have extra large frying pans, opt for smaller fish. Request that your fishmonger clean the fish, removing scales and guts. I used baby snapper, but any firm and flaky fish like bream, seabass, barramundi, tilapia, snakehead, carp, or catfish will work. If you're not a fan of whole fish, you can swap for 1kg / 2.2lbs boneless fish fillets.
(NOTE 2) Frying oil - I used vegetable oil, but any neutral-tasting oil with a high smoke point (doesn't burn at high temperatures) would work. Canola, rice bran, sunflower or corn oil are great choices for deep frying.
(NOTE 3) Ginger - This recipe calls for loads of ginger, but it won't overwhelm the dish because it's fried until the edges are crispy. Julienne the ginger into thin matchsticks pieces, but it’s okay if they’re uneven. Look at mine! 😂
(NOTE 4) Salted soybeans (fermented soybeans) - Depending where you salted soybeans they can be tricky to find, even in Asian grocers. The salted soybean comes in jars or glass bottles with brine. We need plain salted fermented soybean, and not the ones with added flavours. Here is how a jar of salted soybeans looks like. Since salt levels range from each brand, taste and add salt only after cooking is almost complete.
(NOTE 5) Red chillies - Traditionally, this dish isn't spicy; however, adding chilies makes it even more delicious for spice lovers.
Leftovers - This Cambodian fried fish dish is best served immediately. However, it'll keep for 2 days. Allow the fish to cool completely at room temperature, then transfer into a sealed container and store in fridge.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
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Cheers and thanks! – Cat
Nutrition
Serving: 1 ServingCalories: 480kcalCarbohydrates: 46gProtein: 38gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 12gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 56mgSodium: 188mgPotassium: 1103mgFiber: 4gSugar: 34gVitamin A: 452IUVitamin C: 49mgCalcium: 109mgIron: 3mg