Friday, November 2, 2007

Tempura Black-pepper Fish Fillet

From The Star

Original Recipe by Faridah Begum

Tempura Black-pepper Fish Fillet with Mushroom Sauce and the Summer Medley
Tempura Black-pepper Fish Fillet with Mushroom Sauce and the Summer Medley

Ingredients:

One packet of frozen tempura black- pepper fish fillets, deep-fried and drained

1 tablespoon of brown sauce mix, mixed with a little water

Fresh thinly sliced button mushrooms

Salt and pepper to taste

Medley of vegetables – leeks, zucchini, eggplant, bell peppers, cauliflower, celery and carrot

A little olive oil or butter

Method:

Sauté the button mushrooms in some butter and when browned, add the brown sauce mixture and wait till it simmers.

In another saucepan, heat up a little olive oil, toss the vegetables in and stir-fry until slightly soft.

Season to taste and place a portion on individual plates. Put a piece of the fish fillet on the plate and smother with the mushroom sauce. Serve with garlic bread.

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