CRISPY FISH WITH BUCKWHEAT SALAD

PREP + COOK TIME 30 MINUTES SERVES 4

2 tablespoons peanut oil

¼ cup (45g) rice flour

4 x 200g firm white fish fillets, skin on

BUCKWHEAT SALAD

100g snow peas, trimmed 1 tablespoon peanut oil

1 tablespoon light soy sauce 1 teaspoon finely grated fresh ginger 2 tablespoons lime juice

2 teaspoons light brown sugar 1 medium carrot (120g), cut into

long matchsticks

1 cup (80g) bean sprouts, trimmed

1/3 cup (65g) roasted buckwheat

kernels (see tip)

1 cup loosely packed fresh

coriander leaves

1 Make buckwheat salad.

2 Heat oil in a large frying pan over medium heat. Place flour in a shallow bowl; season. Coat fish in flour; shake off excess. Cook fish, skin-side down, for 5 minutes or until golden and crisp; turn fish, cook for a further 5 minutes or until just cooked through.

3 Serve fish with salad.

BUCKWHEAT SALAD

Boil, steam or microwave snow peas until tender; drain. Rinse under cold water; drain. Place peanut oil, soy sauce, ginger, juice and sugar in a large bowl; whisk well. Add snow peas and remaining ingredients; toss gently. Season to taste.