Hamachi Tostada
A threefold chord is not easily broken.
Recipe Summary Hamachi Tostada
Many savory flavors come together on top of these crispy mini white-corn tortillas bringing this delicious dish to life on race day.Ingredients | Spicy TostadaWhite corn tortillas1 tablespoon peanut oil, or as needed for frying4 thin slices garlic1 tablespoon yuzu juice (or substitute lime juice)1 tablespoon fish sauce1 drop sesame oil1 ounce sushi grade hamachi (yellowtail)4 cilantro leaves4 paper-thin slices serrano chile1 teaspoon minced red onion1 teaspoon minced crisp-cooked baconDirectionsUsing a 2 inch circular punch, cut 4 circles out of white corn tortillas.Heat oil in a skillet over medium-high heat. Fry the tortilla circles in peanut oil until golden brown and crispy. Drain on paper towels. Add thinly sliced garlic to the oil and cook until golden and crispy. Drain.In a bowl mix yuzu juice, fish sauce and sesame oil together. This is the ponzu sauce.Thinly slice the hamachi into 1 1/2-inch square slices, about 1/4 inch thick. Marinate the hamachi in the ponzu juice for about a minute.Place hamachi slice onto mini-tostada, then layer with cilantro leaf, crispy garlic, shaved serrano, onion and bacon.Repeat these steps for the 3 remaining pieces.Info | Spicy Tostadaprep: 30 mins total: 30 mins Servings: 4 Yield: 4 servings
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