Jalapeño Kingfish Sashimi Tostadas
Author: 
Serves: 8
 
Ingredients
  • 8 wonton wrappers
  • Vegetable oil
Fish
  • 700mg sashimi grade Kingfish
  • 1 lime, half for juice and the other half into wedges
  • 2 lebanese cucumbers, deseeded and julienned
  • 2 radishes, julienned
  • ½ green apple, julienned
  • ½ red onion, thinly sliced
  • 1 cup loosely packed coriander
  • 2 tbs jasmine rice
Jalapeños
  • 2 tbs oil
  • 4 jalapeños
  • 1 clove garlic, bruised
  • 1 bay leaf
  • ½ tsp salt
  • 1 tbs caster sugar
  • 4 whole black peppercorns
Instructions
  1. For pickled jalapeños, heat oil in a saucepan over medium-high heat, add jalapeños and garlic, stir occasionally until just tender a couple of minutes, add remaining ingredients, bring to the boil, then cool to room temperature.
  2. To toast the rice, place in a dry pan over medium high heat. Toast, moving constantly until golden brown. Place in a mortar and all to cool slightly. Pound with pestle into a fine powder. Set aside.
  3. Combine kingfish, jalapeño, juice of half a lime and olive oil in a bowl, season to taste and set aside to marinate for a couple of minutes.
  4. While that is happening, shallow fry the wonton wrappers in oil for about 20 seconds on each side or until golden. Drain on paper towel.
  5. You can either serve this all on a big platter so that people can build their own, or you build it on individual plates. Start with the wonton base, then the radish, green apple, cucumber, the kingfish and a few jalapenos and a little drizzle of the pickling juice. Top with coriander leaves and toasted rice. Mmm. Enjoy.
Recipe by Eatin' mess at https://eatinmess.com.au/recipes/jalapeno-kingfish-sashimi-tostadas/