Fried hake in spices with chilled bean salad

Ingredients:

• 2 pieces of hake, 180 g each, with skin
• 2 tablespoons white wine vinegar
• 0.5 tsp honey
• 0.5 tsp cayenne pepper
• 2 tbsp + 1 tsp olive oil
• 1 ear of corn, kernels removed
• 1 can (430g) of canned mixed beans, rinsed
• 1 stalk of celery, finely diced
• 2 tablespoons thinly sliced ​​basil + leaves for serving
• 2 tbsp. l. coarsely chopped parsley
• 1 tsp coarsely chopped oregano
• 1 and 1/4 tsp. berbere seasonings *
• Lime wedges for serving

Preparation:

1. In a small bowl, combine the vinegar, honey, 1 tablespoon of olive oil, and salt to taste. In a large bowl, combine the corn, beans, celery, basil, parsley, and oregano. Mix all ingredients together and toss with the dressing. Season with salt and pepper to taste. Refrigerate until ready to serve.
2. Combine berbere seasoning, 1 tablespoon olive oil, 0.5 teaspoon salt, and 0.5 teaspoon black pepper. Brush the entire surface of the hake fillet with the oil mixture.
   
   
   Berbere seasoning *
   
   1 teaspoon coriander
   1/2 tsp ground cloves
   3 tbsp. l. smoked paprika
   2 tbsp paprika
   1 tbsp. ground ginger
   1 tbsp granulated garlic
   1 tbsp dried basil
   1 tsp ground white pepper (see note)
   1/2 tbsp cinnamon
   1/2 tbsp ground nutmeg
   1/2 tbsp. l. fenugreek
   1 tsp cumin
   1 teaspoon cardamom
   1 tbsp dried chili pepper
   1/2 cup cayenne pepper
   
   Mix all ingredients and store in an airtight container for up to 3 months.
   
   Note
   
   Toast the peppercorns in a frying pan over low heat for a few minutes. Then cool and grind in a coffee grinder.
3. Heat a nonstick frying pan over medium heat. Add the remaining 1 teaspoon of olive oil and swirl the pan to coat the entire surface. Place the fish skin-side down and cook until cooked through, about 4 minutes per side. Serve immediately with lime wedges, basil leaves, and chilled bean salad.