Salt and pepper fish with creamy caramelized shallots

serves 4

600g fish fillets

3 tsp Szechuan peppercorns

1 tsp Himalayan/Celtic salt

¼ cup rice/corn/arrowroot flour

Ghee/butter for cooking

Method for fish

Grind salt and pepper together in a mortar and pestle or similar, mix salt and pepper with the flour and put on a plate. Coat fish in the flour mix and panfry in some ghee/butter for 2-3 minutes on each side until the fish can easily flake.

Creamy caramelized shallots

3 cups of sliced shallots- This is about ½ kg.

Shallots look like normal brown onions but they are oval in shape and sweeter in taste. It sounds like a lot but as you cook them down they lose volume-you can use brown or red (Spanish) onions instead.

1 Tablespoon of balsamic vinegar

¼ cup cream

Ghee/butter for cooking onions

Method for creamy onions

In a large pan melt some ghee and cook your onions on low for 10-15 minutes until golden brown and soft. Add your vinegar and cream, cook a touch longer until the cream and vinegar is absorbed by the onions. Season well with salt. Place on plate and top with fish and serve with a wedge of lemon and your choice of vegetables. I did a quick stir-fry of red/yellow capsicum, sugar snap peas and carrots.