Serves 4
1 small taro
2-3 kumara, depending on size
Rice bran or grapeseed oil
Salt and freshly ground black pepper
1 x 400g tin of cherry tomatoes [available from Nosh]
1 tsp brown sugar
2 tsp good quality balsamic vinegar
4 x fillets fish
3/4 cup rice flour
Furikake seasoning
Lemon
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 Tbs oil. Remove the hot tray from the oven and spread the chips out in a single layer. Bake for approximately 40 minutes, gently turning after 15, or until golden and crispy.
4 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.
5 Cut the fish into desired size. Put the rice flour into a plastic bag, add the fish and toss until lightly covered. Heat a pan, add a tablespoon of oil then the fish. Season with the furikake. Cook for 2 -3 minutes then turn and repeat. Keep the fish warm while you finish cooking. Serve with the chips, sauce and lemon on the side.
<i>Amanda Laird</i>: Fish and chips
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