Chile Lime Cashews Recipes

Steps:

• Preheat oven to 350 degrees. In a medium bowl, using the back of a wooden spoon, grind salt with lime zest. Add dark-brown sugar, red-pepper flakes, and egg white and whisk together until frothy. Add cashews and toss to coat.
• Spread cashew mixture in a single layer onto a parchment-lined rimmed baking sheet. Bake until golden, 20 minutes. Let cool completely.

Steps:

• Preheat oven to 325°F. Combine 4 cups raw cashews, 15 dried chiles de árbol, 10 makrut lime leaves cut into 1/4" slices, 2 tablespoons melted unsalted butter, 2 tablespoons vegetable oil, 1 tablespoon kosher salt, and 1 1/2 teaspoons ground ancho chiles in a large bowl; toss to coat. Spread nut mixture in an even layer on a large rimmed baking sheet. Roast, stirring occasionally, until cashews are evenly toasted and fragrant, about 20 minutes. Let nut mixture cool completely on sheet on a wire rack. Transfer nuts to a large bowl and toss with 2 tablespoons finely grated lime zest, making sure to evenly distribute spices and zest. DO AHEAD: Can be made 2 days ahead. Store airtight at room temperature.

Steps:

• Rub the oil and garlic paste over the fish with 2 tbsp of the lime juice. Season, then marinate for 20-30 mins.
• Heat oven to 190C/170C fan/gas 5. Whizz together the crust ingredients and the remaining lime juice to make a rough paste. Pat the fish fillets dry with some kitchen paper, then press a quarter of the crust onto each fillet. Lift onto an oiled baking tray, then roast for 12-15 mins until cooked through.

Steps:

• Fill a small saucepan with 1 inch oil and set over medium heat. Line a plate with paper towels and set it near the stove.
• When the oil is shimmering-hot, carefully add the cashews and fry, stirring constantly, until light golden brown, 1 to 2 minutes. Keep in mind: The cashews will continue to cook after being removed from the oil and become a darker shade of brown, so it's best to remove them when they are still a little pale. Use a slotted spoon to transfer the cashews to the paper towels to drain.
• Place the hot cashews in a serving bowl and sprinkle evenly with the salt and brown sugar, tossing to coat. Add the scallions, chile powder, and lime zest and toss once more. Serve warm.