by Jordana Rothman • In partnership with FOOD & WINE
For the Crispy Shallots:
1 quart oil
3 shallots, sliced into 1⁄4-inch wheels
1⁄2 cup all-purpose flour
For the Tostadas:
Four 6-inch corn tortillas
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
8 ounces hamachi (yellowtail), sliced 1/8-inch thick
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.
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.
Make the Avocado Mash:
In a mixing bowl, combine avocado, lemon juice and salt. Mash with a whisk, leaving small chunks. Set aside.
Make the Slaw:
In a mixing bowl, combine all slaw ingredients. Mix until ingredients are evenly distributed and set aside.
Make the Fish Sauce Vinaigrette:
In a small mixing bowl, combine all the vinaigrette ingredients. Whisk until fully incorporated
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.