Sweet and sour bonito with onions and roast potatoes

Ingredients

For 1 serving

• Bonito170 g
• Red onion120 g
• Red wine vinegar1 tablespoon
• Sugar4 g
• Potatoes180 g
• Extra virgin olive oil12 g
• Mintto taste
• Saltto taste
• Black pepperto taste

Contains: fish, sulphites,

Method

1. Preheat a fan oven to 200 °C. Peel the potatoes and cut them into roughly 2 cm cubes; toss them in a tray with a little oil and a pinch of salt.
2. Roast the potatoes for 25 minutes, turning halfway, until golden and crisp.
3. Meanwhile peel and thinly slice the red onion. In a frying pan heat the remaining oil over medium-low heat and stew the onion with a pinch of salt for 10 minutes, until very soft.
4. Add the vinegar and sugar and cook for 2 minutes, until the vinegar has bubbled off and the onion turns glossy; transfer to a plate.
5. Season the bonito steaks with salt and pepper and sear them in the same pan over high heat for 2 minutes per side, until browned outside and just pink in the middle.
6. Serve the bonito topped with the sweet-and-sour onions, a few torn mint leaves and the potatoes.