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Combine rye flour and cashews in one bowl then egg whites, mustard, sesame oil, coriander, star anise, cayenne and salt in another. Crust fish by pressing some of the rye flour on one side then dipping into the egg wash then again in the flour. Set aside until all fillets are breaded.
Heat canola oil in large skillet over moderately high heat. Once hot, carefully add fish fillets to hot oil, breaded side down. Turn heat to low and fry fish over low heat without turning, until mostly cooked - 8 to 10 minutes. Turn fish over and finish cooking and continue to cook for 2 minutes. Remove from the pan and serve with the sauces and relish.
Combine thyme, cumin, salt, pepper, chives, olive oil and vinegar. Stir in all the finely cut vegetables and marinate 10 minutes.
Blend all together. Refrigerate until ready to serve.
Place apple juice and vinegar in a small saucepan and bring to a simmer over low heat. Place chilies into a heatproof bowl. Once the juice is simmering, pour over chilies and let steep until liquid is room temperature. Bland soft chilies with the rest of the ingredients and reserve.
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