Kahawai Confit with Sweet & Sour Spring Onions

600 g kahawai fillets
1 tbsp salt
2 tsp coriander seeds
2 tsp cumin seeds
¼ tsp chilli flakes
1 tsp black peppercorns
4 bay leaves
1 head of garlic, cloves broken up but unpeeled
1½ cups olive oil
SPRING ONIONS:--
2 tbsp currants
2 bunches spring onions, trimmed
2 tbsp olive oil
3 tbsp SIDS RASPBERRY VINEGAR
SERVE:--
6 bruschetta or toasted sourdough
4 tomatoes, sliced
bunch of watercress
SIDS SALT & PEPPER to taste

Remove the bloodline from the kahawai then place in a wide baking dish and sprinkle with salt and refrigerate for 4-6 hours.
Preheat oven to 100°C. Remove fish from the salt, rinse and pat dry with kitchen paper. Mix the coriander, cumin, chilli, peppercorns, bay leaves and garlic together then put half this mixture in an oven-proof dish into which the kahawai will fit snugly. Place the fish on the spices then top with the remaining spices. Cover with oil then bake for 15 minutes. Remove from the oven and cool in the oil.
Serve immediately or refrigerate for later use.
SPRING ONIONS: Place the currant in a bowl and cover with boiling water then set aside for 20 minutes. Blanch the onions in salted boiling water for 3 minutes then drain.
Meanwhile, heat the oil and SIDS RASPBERRY VINEGAR in a small frypan then add onions and drained currants then toss to coat. Serve warm or at room temperature.
SERVE: Place bruschetta on individual plates then top with tomato slices. Add watercress leaves to the spring onions then toss together and place on top of the tomatoes.
Remove the fish from the oil, pat dry and break into chunks. Place on top of the salad and season with SIDS SALT & PEPPER to taste.