This week's Sustainable Seafood Recipe is... Tempura Whiting and Vegetables.
- 2 whiting fillets (800g)
- Carrots, shallots and zucchini – cut into batons
- Vegetable oil, for frying
- 4 lime cheeks, to serve
- Tempura batter
- 1/3 cup corn flour
- 1 cup plain flour
- ½ tsp baking powder
- 200ml soda water
- Asian dipping sauce
- 100ml sweet soy sauce
- 100ml soy sauce
- 1/3 cup fresh coriander leaves, sliced
- 1 red chilli, seeds removed and finely sliced
- 1 green shallot, finely sliced
To make the tempura batter, sift the corn flour, plain flour and baking powder together in a large mixing bowl. Add soda water and mix until it forms a thick batter (you may need more or less soda water). Do not over-mix – the final consistency should be slightly lumpy.
To make the dipping sauce, mix all the sauce ingredients together.
Heat oil to 180°C. Dip whiting fillets and vegetable batons into the batter, one at a time. Fry in batches until golden, then drain on absorbent paper.
Serve tempura whiting and vegetables with dipping sauce and lime cheeks on the side.
Photo: Mandy Everett