Method

• 1.
  Place the currants and the vinegar in a small bowl and set aside for 10 minutes to soak.
• 2.
  Meanwhile, combine the flour, chilli and 2 tsp salt in a large bowl. Dust fish with seasoned flour, shaking off excess. Heat 1/2 cup (125ml) oil in a large frypan over medium-high heat. In batches, cook the fish for 3-4 minutes each side or until golden and just cooked through. Arrange in a single layer in a large, shallow dish or tray. Cover and set aside.
• 3.
  Drain the oil from the frypan and wipe clean with paper towel. Return frypan to medium heat and add the remaining 1/2 cup (125ml) oil. Add onion, garlic, carrot and white pepper, and cook, stirring, for 4-5 minutes or until softened.

• 4.
  Add currants and the soaking liquid, then bring to a simmer and cook, stirring occasionally, for 2 minutes or until liquid has reduced by half. Remove from the heat and pour over the fish. Cover or wrap securely with foil and place in the refrigerator for 1 hour to marinate and pickle slightly.
• 5.
  To serve, transfer to a platter, season, and scatter with torn basil, parsley and dill leaves.