Fried Fish with Agrodolce

Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 4-6

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

METHOD

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.