Original Recipe by Faridah Begum
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
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.