Fish and chips

Ingredients

3	Kumara (Main)
1	Taro, (small) (Main)
2 Tbsp	Rice bran oil, or grapeseed oil
1 can	Cherry tomatoes, 400g (Main)
1 tsp	Brown sugar
2 tsp	Balsamic
4 bunches	Fish fillets (Main)
¾ cup	Rice flour
1 sprinkle	Furikake seasoning

Directions

1. Preheat oven to 200C. Put an oven tray for the chips into the oven to heat.
2. Wash the taro and peel thoroughly. Halve and cut into chips.
3. Peel the kumara (though not necessary), halve and cut into chips. Put both together in a bowl, season then toss in 2 Tbsp oil.
4. Remove the hot tray from the oven and spread the chips out in a single layer.
5. Bake for approximately 40 minutes, gently turning after 15, or until golden and crispy.
6. To make the sauce; empty the can of cherry tomatoes into a small saucepan, add the sugar and vinegar, season to taste and let simmer for 5 minutes.
7. Cut the fish into desired size. Put the rice flour into a plastic bag, add the fish and toss until lightly covered.
8. Heat a pan, add 1 Tbsp of oil then the fish. Season with the furikake. Cook for 2-3 minutes, then turn and repeat.
9. Keep the fish warm while you finish cooking. Serve with the chips, sauce and lemon on the side.