Hamachi Tostada Recipe

Name: Hamachi Tostada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart oil; 3 shallots, sliced into 14-inch wheels; ½ cup all-purpose flour; Kosher salt; Four 6-inch corn tortillas; Kosher salt; 1 Hass avocado, peeled and pitted; 2 teaspoons lemon juice; ½ teaspoon kosher salt; 12 head cabbage, cored, sliced 1/8-inch thick; 1 serrano chile, sliced into 1/8-inch wheels; 12 red onion, sliced 1/8-inch thick; 4 scallions, sliced on a bias; ¼ cup peanuts, toasted; ½ cup cilantro leaves; ½ cup mint leaves; ¼ cup opal basil leaves; ¼ cup sweet basil leaves; ¼ cup thai basil leaves; 2 teaspoons kosher salt; 1 large or 2 small garlic cloves, grated; 1/4 cup shallot, finely diced; One 2-inch piece ginger, peeled and grated; 3 tablespoons lemon zest; 1/4 cup plus 2 teaspoons sugar; 1/4 cup plus 2 tablespoons fish sauce; 1 cup rice wine vinegar; 2 tablespoons freshly squeezed lemon juice; 8 ounces hamachi (yellowtail), sliced 1/8-inch thick; Kosher salt

Servings: persons

1 quart oil
3 shallots, sliced into 14-inch wheels
½ cup all-purpose flour
Kosher salt
Four 6-inch corn tortillas
Kosher salt
1 Hass avocado, peeled and pitted
2 teaspoons lemon juice
½ teaspoon kosher salt
12 head cabbage, cored, sliced 1/8-inch thick
1 serrano chile, sliced into 1/8-inch wheels
12 red onion, sliced 1/8-inch thick
4 scallions, sliced on a bias
¼ cup peanuts, toasted
½ cup cilantro leaves
½ cup mint leaves
¼ cup opal basil leaves
¼ cup sweet basil leaves
¼ cup thai basil leaves
2 teaspoons kosher salt
1 large or 2 small garlic cloves, grated
1/4 cup shallot, finely diced
One 2-inch piece ginger, peeled and grated
3 tablespoons lemon zest
1/4 cup plus 2 teaspoons sugar
1/4 cup plus 2 tablespoons fish sauce
1 cup rice wine vinegar
2 tablespoons freshly squeezed lemon juice
8 ounces hamachi (yellowtail), sliced 1/8-inch thick
Kosher salt

1
Make the Crispy Shallots In a saucepan over medium-low heat with a deep fry thermometer inserted, bring oil to 250.
2
In a large mixing bowl, combine shallots and flour to lightly coat shallots.
3
Shake off excess flour.
4
Add shallots to the oil and fry until golden brown, about 4-5 minutes.
5
Transfer to a paper towel-lined plate and season lightly with salt to taste.
6
Make the Tostadas Reheat oil to 325.
7
One at a time, fry tortillas until lightly golden brown, about 2 minutes on each side.
8
Transfer to a paper towel-lined plate and season lightly with salt.
9
Make the Avocado Mash In a mixing bowl, combine avocado, lemon juice and salt.
10
Mash with a whisk, leaving small chunks.
11
Set aside.
12
Make the Slaw In a mixing bowl, combine all slaw ingredients.
13
Mix until ingredients are evenly distributed and set aside.
14
Make the Fish Sauce Vinaigrette In a small mixing bowl, combine all the vinaigrette ingredients.
15
Whisk until fully incorporated
16
Assemble the Dish Add 1/2 cup fish sauce vinaigrette to the slaw and mix until fully incorporated.
17
Let stand for 2 minutes to marinate.
18
Start building the tostadas by spreading 1 tablespoon of avocado mash on each tortilla.
19
Thinly layer hamachi slices on top of avocado mash and season with kosher salt.
20
Add a pile of slaw to each tostada and top with shallots.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 1 quart oil, 3 shallots, sliced into 14-inch wheels, ½ cup all-purpose flour, Kosher salt, and more.

Yes, Hamachi Tostada falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hamachi Tostada

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