Buckwheat Tempura

Category
Fish and seafood

Time
45 minutes

Difficulty
Medium

Cost
Medium

Ingredients

Tempura:
500g fish fillets
300g rice
1 courgette
300g cauliflower
50g buckwheat flour
seed oil

Sauce:
4 tbsp. Fish sauce (Nuoc Nam Sauce)
4 tbsp. Sake
2 tbsp. White vinegar

Cut the courgette and cauliflower into thin slices. Put the slices into buckwheat, then fry in seed oil until tender.
Meanwhile cook the rice, drain it well and keep warm.
Prepare the sauce, mixing the ingredients in a small serving bowl.
Cut the fillets into pieces, put them in the buckwheat, than fry them.
Serve rice in individual plates, with fish and vegetables on it.