Wash the herbs and shake dry, pluck the leaves and chop them finely about 2⁄3. Clean the chilli and cut lengthwise, remove seeds, wash and finely chop. Mix chopped herbs, chilli, lime juice and Teriyaki sauce, season with salt and pepper.
Peel and wash the Jerusalem Artichoke, cut into large pieces and cook in boiling salted water for about 10 minutes. Clean and wash spring onions and cut them into pieces of about 10 cm length.
Rinse fish, dab dry and cut into equal slices. Turn fillets in flour. Heat 2 tablespoons of oil in a large frying pan. First fry fish on the skin side for approx. 3 minutes until crispy, then turn and continue to fry over a low heat for approx. 3 minutes.
Coat skin with some herbal marinade. Take out, keep warm.
Drain the Jerusalem artichoke. Heat 1 tablespoon of oil in a frying pan. Fry the Jerusalem Artichoke and spring onions for 2-3 minutes, sprinkle with 1 tbsp. sugar and allow to caramelise briefly. Pour on the rest of the marinade and vinegar.
Season to taste with salt and pepper. Serve with fish, sprinkle with remaining herbs.