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

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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