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Cashew Nut Crusted Hake with Orange Pawpaw Salsa

Preparation time: 40  Cooking time: 20    Ingredients:   2 salsa: large peppers,cut into small pieces  2 oranges,peeled,segmented and diced  1 small pawpaw,peeled,seeded and diced  125 ml mixed fresh parsley and mint, chopped  0.50 small red onion finely diced  50 ml lemon juice  15 ml olive oil  15 rice vinegar  1 clove garlic,crushed  1 ml cayenne pepper  125 ml fish: cake flour  2 large eggs  100 g cashew nuts  250 ml fresh breadcrumbs  180 g 6 hake fillets  50 ml sunflower oil, for frying  2 lemon wedges, to serve  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.  Recipe From : Ideas April 01, 2006