Hamachi Tostada

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  • Servings: Serves 4

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for the crispy shallots
  • 1 quart oil  
  • 3 shallots, sliced into 1⁄4-inch wheels  
  • 1⁄2 cup all-purpose flour  
  • Kosher salt 
for the tostadas
  • Four 6-inch corn tortillas  
  • Kosher salt 
for the avocado mash
  • 1 Hass avocado, peeled and pitted  
  • 2 teaspoons lemon juice  
  • 1⁄2 teaspoon kosher salt 
for the slaw
  • 1⁄2 head cabbage, cored, sliced 1/8-inch thick  
  • 1 serrano chile, sliced into 1/8-inch wheels  
  • 1⁄2 red onion, sliced 1/8-inch thick  
  • 4 scallions, sliced on a bias  
  • 1⁄4 cup peanuts, toasted  
  • 1⁄2 cup cilantro leaves  
  • 1⁄2 cup mint leaves  
  • 1⁄4 cup opal basil leaves  
  • 1⁄4 cup sweet basil leaves  
  • 1⁄4 cup thai basil leaves  
  • 2 teaspoons kosher salt 
for the fish sauce vinaigrette
  • 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       
to assemble
  • 8 ounces hamachi (yellowtail), sliced 1/8-inch thick  
  • Kosher salt

How to make this recipe

  1. Make the Crispy Shallots

    In a saucepan over medium-low heat with a deep fry thermometer inserted, bring oil to 250°. In a large mixing bowl, combine shallots and flour to lightly coat shallots. Shake off excess flour. Add shallots to the oil and fry until golden brown, about 4-5 minutes. Transfer to a paper towel-lined plate and season lightly with salt to taste.

  2. Make the Tostadas

    Reheat oil to 325°. One at a time, fry tortillas until lightly golden brown, about 2 minutes on each side. Transfer to a paper towel-lined plate and season lightly with salt.

  3. Make the Avocado Mash

    In a mixing bowl, combine avocado, lemon juice and salt. Mash with a whisk, leaving small chunks. Set aside.

  4. Make the Slaw

    In a mixing bowl, combine all slaw ingredients. Mix until ingredients are evenly distributed and set aside.

  5. Make the Fish Sauce Vinaigrette

    In a small mixing bowl, combine all the vinaigrette ingredients. Whisk until fully incorporated

  6. Assemble the Dish

    Add 1/2 cup fish sauce vinaigrette to the slaw and mix until fully incorporated. Let stand for 2 minutes to marinate. Start building the tostadas by spreading 1 tablespoon of avocado mash on each tortilla. Thinly layer hamachi slices on top of avocado mash and season with kosher salt. Add a pile of slaw to each tostada and top with shallots.

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1077723 recipes/hamachi-tostada 2016-06-06 recipes,hamachi-tostada 1077723