1
Fry the ginger in plenty of oil until golden and slightly crispy. Set aside for later.
2
Cut the fish into strips. Dredge the fish in a very thin layer of tempura flour.
3
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.
4
Crush the garlic and chop it into small pieces. Chop the spring onion.
5
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.
6
Add a tablespoon of oil to a deep pan or a large pot, and sauté the garlic until slightly golden.
7
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.
8
Add water and fry for a minute.
9
Just before serving, stir in the fried ginger, the spring onion, and the crispy fish. Serve with steamed rice.