Method:

Slice the vegetables into thin slices (2-3mm). Slice the whiting fillets in half length ways. Place the tempura flour into a bowl, add 1 cup of iced water and stir gently with chopsticks until mixture is just combined and slightly lumpy. Heat the oil in a wok or deep frying pan over medium heat. Dip the whiting and vegetables in the batter and cook in batches for 2-3 minutes, or until lightly golden. Coriander leaves can be dipped in batter and fried for a few seconds. Drain tempura and serve immediately with lemon & salt to taste.