Opahi fish in a macadamia nut crust with fried cabbage

Ingredients:

• 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 Chinese 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

Preparation:

1. 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.
2. 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.
3. 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.