Hamachi Tostada

• 1 quart oil
• 3 shallots, sliced into 14-inch wheels
• 12 cup all-purpose flour
• Kosher salt
• Four 6-inch corn tortillas
• Kosher salt
• 1 Hass avocado, peeled and pitted
• 2 teaspoons lemon juice
• 12 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
• 14 cup peanuts, toasted
• 12 cup cilantro leaves
• 12 cup mint leaves
• 14 cup opal basil leaves
• 14 cup sweet basil leaves
• 14 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.

oil, shallots, flour, kosher salt, corn tortillas, kosher salt, avocado, lemon juice, kosher salt, cabbage, serrano chile, red onion, scallions, peanuts, cilantro, mint leaves, opal basil, sweet basil, thai basil, kosher salt, garlic, shallot, ginger, lemon zest, sugar, fish sauce, rice wine vinegar, freshly squeezed lemon juice, hamachi, kosher salt

Taken from www.foodandwine.com/recipes/hamachi-tostada (may not work)