Hamachi Tostada

4 Jul 2016
by Jordana Rothman • In partnership with FOOD & WINE

Serves 4


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


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.

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