Name: Cashew nut crusted hake with orange pawpaw salsa
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 2.00 orange segments; 1.00 papaya diced; 125.00 ml fresh parsley and mint, chopped; 0.50 red onion finely diced; 50.00 ml lemon juice; 15.00 ml fresh chillies 573; 15.00 vinegar rice; 1.00 garlic cloves, crushed; 1.00 ml cayenne pepper; 2.00 eggs large; 100.00 g cashew nuts; 250.00 ml breadcrumbs fresh; 180.00 g hake fillets; 50.00 ml sunflower oil for frying; 2.00 lemon cut into wedges, to serve

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Ingredients (15)

salsa: large peppers,cut into small pieces

2.00	orange — segments
1.00	papaya — diced
125.00 ml	fresh parsley — and mint, chopped
0.50	red onion — finely diced
50.00 ml	lemon juice
15.00 ml	fresh chillies — 573
15.00	vinegar — rice
1.00	garlic — cloves, crushed
1.00 ml	cayenne pepper

fish: cake flour

2.00	eggs — large
100.00 g	cashew nuts
250.00 ml	breadcrumbs — fresh
180.00 g	hake — fillets
50.00 ml	sunflower oil — for frying
2.00	lemon — cut into wedges, to serve

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Method:

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.