Cut the cherry tomatoes crosswise and press them a little apart.
Put them on an oiled baking tray. Season with salt, long pepper and cane sugar. Roast in the oven at 180°C.
for at least 40 minutes. Clean the turbot and divide it into pieces – acidify.
Roll in flour, egg and panko one after the other and fry in deep clarified butter.
Cook the pasta until al dente. Sauté the finely diced onion, garlic and ginger in the oil, deglaze with the vinegar and add a little water if necessary after reducing.
Add salt and sugar.
Just before finishing, assemble with the butter.
Drain the pasta and add it immediately to the sauce. If necessary, make it more sloppy with a little pasta cooking water.
Arrange everything on a warmed plate.
