Fish with Red Wine Sauce and Kumara Straws

• 2 Tbsps. plus 2 tsps. vegetable oil
• 1 oz. unsalted butter
• 4 boneless white fish fillets
• 2 Tbsps. plus 2 tsps. dry red wine
• 2 Tbsps. plus 2 tsps. red wine vinegar
• 2 French shallots, finely chopped
• 1-1/4 cups cream
• 2 Tbsps. plus 2 tsps. fresh chives, chopped
• 1 tsp. dry red wine, extra
• 2 medium kumaras, peeled
• 2 Tbsps. plus 2 tsps. vegetable oilfor deep-frying

Heat oil and butter in a heavy nonstick pan over medium high heat. Add fish and cook 5 minutes per side, or until lightly browned. Set aside and keep warm. Combine next 3 ingredients in a small pan over low heat. Simmer, uncovered, until reduced to 2 Tbs. of liquid. Stir in cream and simmer, uncovered, until mixture is reduced to 3/4 cup. Stir in chives and extra wine. Cut kumara into 2 mm slices, then into 2 mm strips. Heat oil in a heavy nonstick pan over medium high heat. Deep-fry kumara in batches until lightly browned and crisp. Drain on absorbent paper. Serve fish with red wine sauce and kumara straws.