Ingredients
- 600g blue eye trevalla
- sea salt flakes and freshly-ground black pepper
- 1 cup plain flour
- ½ cup ground rice
- ¼ cup currants
- 4 eschalots, sliced
- 2 Tbsp extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 1 Tbsp brown sugar
- ½ bunch thyme leaves
- 1 lemon, segmented and diced
- 1 orange, segmented and diced
- 2 limes, segmented and diced
- 6 sprigs dill, torn
- 2 radishes, shaved
- vegetable oil, for shallow-frying
- grilled ciabatta, to serve
Instructions
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4-6
1 Slice the blue eye trevalla into fine strips, season with salt and pepper, then toss in a mixture of the flour and ground rice, then set aside.
2 Place the currants in a small bowl and cover with boiling water. Stand for 5 minutes. Sauté the eschalots in a medium saucepan in the olive oil for 5 minutes, until lightly browned, then add the vinegar, sugar, thyme and currants. Boil until thickened, then season with salt and pepper.
3 Fry the fish pieces in hot (180°C) vegetable oil in batches for 3 minutes until golden and crisp. Drain on kitchen paper, then arrange on plates and top with onions, citrus, dill and radishes. Serve with grilled ciabatta.