Hamachi Tostada So Tasty

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Hamachi Tostada

"Many savory flavors come together on pinnacle of those crispy mini white-corn tortillas bringing this scrumptious dish to life on race day."

Ingredients :

White corn tortillas
1 tablespoon peanut oil, or as wanted for frying
4 skinny slices garlic
1 tablespoon yuzu juice (or alternative lime juice)
1 tablespoon fish sauce
1 drop sesame oil
1 ounce sushi grade hamachi (yellowtail)
4 cilantro leaves
4 paper-thin slices serrano chile
1 teaspoon minced crimson onion
1 teaspoon minced crisp-cooked bacon

Instructions :

Prep : 30M	Cook : 4M	Ready in : 30M

Using a 2 inch round punch, reduce four circles out of white corn tortillas.
Heat oil in a skillet over medium-high warmth. Fry the tortilla circles in peanut oil till golden brown and crispy. Drain on paper towels. Add thinly sliced garlic to the oil and prepare dinner until golden and crispy. Drain.
In a bowl mix yuzu juice, fish sauce and sesame oil collectively. This is the ponzu sauce.
Thinly slice the hamachi into 1 half-inch square slices, about 1/4 inch thick. Marinate the hamachi within 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 those steps for the 3 closing pieces.

Notes :

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