Wash the potatoes and quarter them. Place the potatoes in a saucepan of lightly salted boiling water and cook for 5–8 minutes. Strain the potatoes and leave in a colander to drain.
Meanwhile, put the rice wine vinegar, olive oil and lime juice, zest and chilli into a large bowl. Mix well and set aside.
Place a deep frying pan over a high heat for 2–3 minutes, then brown the fish on both sides.
Sprinkle the flour over the fish and fry for 60 secs until golden, then turn and cook for a further 60 secs until golden again.
Place the cooked fish on a plate and cover with clingfilm to keep warm.
On a griddle pan, heat the olive oil and add the garlic.
Add the potatoes until all are slightly browned
Arrange the potatoes on a serving plate and place the fish on top. Drizzle the chilli lemon dressing.
Sprinkle with the chopped coriander.
Serving Suggestions: Serve immediately with a salad and natural yoghurt dip.