Tempura of Fish and Vegetables

A simple but delicious cake recipe:

Cut the redfish fillet into 2 cm wide strips. Clean the vegetables, cut the carrots into 1 cm thick sticks, cut the broccoli into roses, cut the celery into strips and halve the mushrooms. Halve the chili pepper, remove the seeds and cut into small pieces. Chop garlic and a little ginger and add to a saucepan with soy sauce, rice wine, 1 tbsp sugar, juice of one lemon and chili, bring to a boil and thicken with cornstarch. Season with pepper and salt.

Mix the tempura batter with cold water according to package directions.

Fry the fish and vegetables one by one in the 160 °C hot fat. Drain on cake paper.

Serve tempura fish and vegetables with sauce for dipping. A sweet chili sauce from the Asian store goes just as well with this. Serve with cooked long grain rice.

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