Cashew nut crusted hake with orange pawpaw salsa

Recipe from: 4/1/2006
recipes, seafood, fish

Ingredients 17
Servings 6
Time 40


  • 2
    salsa: large peppers,cut into small pieces
  • 2
    oranges,peeled,segmented and diced
  • 1
    small pawpaw,peeled,seeded and diced
  • 125
    mixed fresh parsley and mint, chopped
  • 0.50
    small red onion finely diced
  • 50
    lemon juice
  • 15
    olive oil
  • 15
    rice vinegar
  • 1
    clove garlic,crushed
  • 1
    cayenne pepper
  • 125
    fish: cake flour
  • 2
    large eggs
  • 100
    cashew nuts
  • 250
    fresh breadcrumbs
  • 180
    6 hake fillets
  • 50
    sunflower oil, for frying
  • 2
    lemon wedges, to serve


Oven temperature:190°C.

1. Salsa Combine the ingredients for the salsa, cover and leave to stand for the flavours to develop.
Season to taste.

2. Fish Sprinkle the flour on a sheet of wax paper.

Use a fork to whisk the eggs with a pinch of salt and 2 ml sunflower oil.

3. Grind the nuts finely in a food processor.
Transfer to a bowl and mix with the fresh breadcrumbs.

4. Sprinkle the fish with salt and pepper.
Coat the fish with the flour, dip into the egg and then into the nuts, coating completely.

5. Heat 30ml oil in a pan and fry the fish until golden, about two minutes each side.
Transfer to a large baking sheet.

6. Bake the fish in a preheated oven for approximately seven minutes or until it is just opaque in the centre.
Remove the fish from the oven, divide the fillets among the plates, top with the salsa and serve with lemon wedges.


Read more on: fish/seafood  |  bake  |  shallow-fry

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