Recipe courtesy of Emeril Lagasse
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1 cup macadamia nuts, ground in a food processor
  • 2 cups buttermilk
  • 1 cup all-purpose flour
  • 2 teaspoons Thai garlic-chile paste (recommended: Sriracha)
  • 2 cups panko bread crumbs
  • 6 (6-ounce) opah (moonfish) fillets
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons peanut oil
  • Cabbage Stir-Fry, recipe follows
Cabbage Stir-Fry:
  • 1 Maui sweet onion, thinly sliced
  • 2 tablespoons peanut oil
  • 1/4 cup chopped fresh cilantro leaves, plus sprigs for garnish
  • 2 cups thinly sliced napa cabbage
  • 2 carrots, shredded
  • 4 scallions, chopped
  • Olive oil
  • Salt
  • Pepper

Directions

Preheat oven to 400 degrees F.

Combine macadamia nuts, flour and panko in a shallow baking dish. In another shallow baking dish, combine the buttermilk and chile paste and mix well. Lightly season the fish with salt and pepper. Dip the fish into the buttermilk-chile mixture and then into the nut mixture. Heat oil in a very large nonstick skillet over medium high heat; you will need to do this in 2 batches or have 2 skillets. Saute fish for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch. Serve with Cabbage Stir-Fry.

Cabbage Stir-Fry:

In a large wok over medium-high heat, add peanut oil until nearly smoking. Add cabbage, carrots, onions, and cilantro and cook until just wilted, about 3 minutes. Add the scallions, cilantro, olive oil, salt and pepper, and a touch of water and cook until tender but crisp. Garnish with cilantro sprigs.

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