This week's Sustainable Seafood Recipe is Tempura Whiting and Vegetables. 

Tempura Whitng and Vegetables

Click here to download the recipe to print. 


Fish4life tempura



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

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