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.
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.