Fish & bacon wrap with rice vinegar drizzle

Japanese rice Vinegar or Su, is produced in a number of strengths but all are still milder than most Western vinegars. Lightness and relative sweetness are characteristics. Su flavours sushi as well as soups, dressings, sweet-and-sour and fish dishes. I love raw oysters dipped in Su.

Ingredients

2 fillets	White fish (Main)
1 tsp	Oregano
1 to taste	Ground black pepper
2 Tbsp	Olive oil
¼ cup	Rice wine vinegar (Main)
4	Bacon rashers
¼ cup	Low-fat sour cream

Directions

1. Ensure the fillets are skinned and boned and form them into neat shapes.
2. Starting at one end, wrap each fillet in bacon.
3. Secure with toothpicks and season with oregano and black pepper.
4. Heat the oil in a non-stick frying pan.
5. Pan-fry the fillets for about 5-8 minutes, depending on the thickness. Turn often.
6. Remove to a warm plate, cover and keep warm.
7. Deglaze pan with rice vinegar. Stir in the sour cream, heat and drizzle over fish.