Ingredients

1 cup macadamia nuts, ground in a food processor
1 cup all-purpose flour
2 cups panko bread crumbs
2 cups buttermilk
2 teaspoons Thai garlic-chile paste (recommended: Sriracha)
6 (6-ounce) opah (moonfish) fillets
Salt
Freshly ground black pepper
2 tablespoons peanut oil

Directions

Cabbage Stir-Fry, recipe follows

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.

Cabbage Stir-Fry:

Ingredients

2 tablespoons peanut oil
2 cups thinly sliced napa cabbage
2 carrots, shredded
1 Maui sweet onion, thinly sliced
1/4 cup chopped fresh cilantro leaves, plus sprigs for garnish
4 scallions, chopped
Olive oil
Salt
Pepper

Directions

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.