Opahi fish in a macadamia nut crust with fried cabbage
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Opahi fish in a macadamia nut crust with fried cabbage - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 pieces (170 g) of opahi fish fillet (redfin opah)
- 2 tablespoons peanut oil for frying the fish
- 1 cup macadamia nuts, ground in a food processor
- 1 cup wheat flour
- 2 cups buttermilk
- 2 tbsp. panko breadcrumbs
- 2 teaspoons Thai garlic chili paste (preferably Sriracha)
- Salt and ground black pepper
- 2 cups finely shredded Napa cabbage
- 2 tablespoons peanut oil for frying cabbage
- 2 carrots, coarsely grated
- 1 sweet Maui onion, sliced into half rings
- 1/4 cup chopped fresh cilantro leaves
- 4 green onions, chopped, plus more for garnish
- Olive oil
We recommend
Recipes with similar ingredients: fish fillet, Peanut butter, onions, Chinese cabbage (Napa), carrot, chili paste, Sriracha sauce, panko breadcrumbs, macadamia nut, sour milk, green onions, cilantro
Cooking the dish according to the recipe:
- In a shallow baking dish, combine the macadamia nuts, flour, and panko breadcrumbs. In another shallow dish, combine the buttermilk and chili paste. Mix well. Season the fish lightly with salt and pepper. Dip the fillets in the buttermilk and chili mixture, then in the nut mixture.
- Preheat oven to 205°C.
Heat oil in a large nonstick skillet over medium-high heat. You'll need to fry the fish in two batches, or you can use two skillets. Fry the fish for 3 minutes, until golden brown. Turn the fish over and finish cooking in the oven for 5 minutes, until firm to the touch. Serve with fried cabbage. - Fried cabbage
Heat the peanut oil in a large wok over medium-high heat until it begins to smoke lightly. Add the cabbage, carrots, and onion. Stir-fry, turning frequently, until the cabbage has reduced in volume, about 3 minutes. Add the green onions, cilantro, olive oil, salt, pepper, and a splash of water. Cook until the vegetables are tender. Divide among servings and garnish with green onions.
Categories:
recipe / Wok / Dinner / Main courses / Fish and seafood / / Chinese cuisine / Emeril Lagasse
Similar recipes
