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Corrigan Knows Food Sunday, RTÉ One, 7.30pm

Monkfish and vegetable tempura with sweet and sour honey dressing

Tempura batter
500g rice flour
50g corn flour
10g bicarbonate of soda
1l of sparkling water

Fish and vegetables
1 red pepper, cut into roughly 12 pieces
1 green pepper, cut into roughly 12 pieces
1 onion sliced into even sized pieces
Bunch of flat leafed parsley
Monk fish cut into even bite sized pieces (120g per adult)
1 pan of vegetable oil for deep frying



  • Put all the dry ingredients for the batter into a bowl.  Slowly add the sparkling water and mixing with a whisk until the mixture is of a coating consistency.  (Remember you can always add more water it’s more difficult to take it out)
  • Pop the chopped vegetables, fish and the parsley into the batter and allow them to rest in the batter for a couple of minutes while you make the dressing.
  • Heat the oil for deep frying, test the oil to make sure it’s hot enough.  Slip a piece of vegetable into the oil.  If the oil sizzles it is hot enough to cook in.
  • Cook the vegetables in batches; remove them from the oil when they become a golden brown colour.
  • Put onto a plate with kitchen paper to drain off any excess oil.

½ jar of honey
500ml of cider vinegar reduced by two thirds
2 teaspoons of ground black pepper
½ deseeded chilli, finely chopped

Put all the ingredients together in a bowl and mix well.  Taste and adjust seasoning.

1 papaya
1 cucumber
Some water melon
1 tablespoon mirin (sweet cooking saki)
1 desert spoon soya sauce

Finely slice the papaya, the cucumber and water melon.  Put in a salad bowl and drizzle a little mirin and the soya sauce over the salad.  Check seasoning and adjust if necessary.

To serve
Put the tempura vegetables and fish on to a plate and drizzle with the honey and black pepper dressing and serve the dressed salad on the side.