Cod tempura with buckwheat noodles
Hello!
Today, a Japanese guest with a European name. Yes, the word "tempura" has not Japanese roots.
Portuguese missionaries (and there were many of them in Japan) called the time of fasting, when it was possible to eat vegetables and fish "quatuor anni tempora", i.e. "four seasons". Fish is often cooked in batter and the word "tempora" is gradually moved to the Japanese language, which has come to mean the cooking method.
Options batter - a great variety, ranging from the simplest of eggs, water and flour and ending with complex mixtures of several types of flour, starch and spices.
In our dynamic time great popularity got ready tempura-a mixture in which everything is already mixed and reduced as it should. As they say, just add water, that we today and try to do.
Difficulty: 3/10
Cooking time: 25 min.
Number of servings: 3
Ingredients:
- Cod, fillets, 400 g.
- Tempura flour, 120 gr.
- Peas / m, 30 gr.
- Thai sweet sauce, 60 ml
- Wheat flour, 24 gr.
- Cucumber
- Cilantro
- Sesame seeds
- Buckwheat noodles, 100 gr.
- Soy sauce, 10 ml
- Teriyaki sauce (liquid), 25 ml
- Vegetable oil
Cook the noodles in boiling salted water for six minutes, then throw them in a colander and add a little vegetable oil to the noodles do not stick together.
Mix tempura flour with 120 ml of cold water and make batter.
Fish cut into small pieces, salt, pepper.
Roll in wheat flour...
... and then battered.
Fry the fish in a pan in 6-8 tablespoons of vegetable oil for 8-10 minutes on high heat and set aside in a colander or paper towel to glass the oil.
In the pan, add a little oil and fry the peas over medium heat for a minute.
Add soy sauce, teriyaki, half of sweet Thai...
...add the noodles, stir and cook for a couple of minutes.
Cucumber cut into thin strips, coriander chop smaller (leaving a couple of leaves to feed) and fill all the rest of the Thai sauce.
Serve fish with spicy cucumber and noodles, sprinkled with sesame seeds and garnish with a leaf of cilantro.
Bon appetit!
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