Add color and great taste with this pepper sauce, which can, of course, double as a dipping sauce. The leeks are really delicious. I made a double batch of them when I was testing the recipe, and in the following days, I sprinkled them on everything, from meat to vegetables to fish. In this recipe I use sea bass, because it’s my favorite white fish and because I like the shape it can be cut into. However, it works really well with any firm white fish.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Cut red peppers in quarters. Remove seeds and place skin-side up on a lined baking sheet. Roast for 20 minutes or until edges begin to blacken. Remove from oven and place in a large bowl. Cover with plastic wrap. (The steam helps separate the skins from the flesh.)
When cool, remove the pepper skins and place in a food processor, along with shallots and all the remaining sauce ingredients. Process until smooth.
Mix the potato starch with salt, and dredge each piece of fish in the mixture.
Pour a thin layer of oil into a frying pan and heat over medium heat. When the oil is hot, sear the fish on all sides (for about one minute each side, or more for a large piece of fish) until middle is just cooked through. It’s best not to overcook the fish, as it will get dry.
Heat a pot of oil. Toss the cut leek with the potato starch and test the oil to see if it’s hot enough by throwing in a few pieces. They should fry to a crisp within 30 seconds or less, but not blacken or burn right away. Fry the leek and remove to a paper-towel lined plate.
Plate the fish with the red pepper sauce. Garnish with fried leek.