This fish tempura gets an added crunch from the fragrant ginger-garlic-black bean crumbs. Deliciously crisp and savory, this dish is best eaten right away.
To make the crumbs: Heat half the oil in a large skillet over medium heat. Add the minced ginger and garlic and season lightly with salt. Cook, stirring occasionally, until crisp and golden brown. Strain through a fine-mesh sieve, drain on paper towels, and set aside.