Jalapeño Kingfish Sashimi Tostadas


Pretty sure I didn’t sleep at all last night. Like one of those nights when you are sure that you didn’t even nod off, not even for a second. Well yeah, I was one of those sanity testers. Gotta love ’em.

So, rather than sitting here blankly and never actually getting this post out, which I have been doing for the last couple of hours. You ain’t gettin nothin! The best I can muster is, that this recipe was inspired by a Mexican recipe I saw on my favourite recipe site Gourmet Traveller. Plus just a couple of tweaks, in the spirit of my favourite chef Dan Hong, to bring a little bit of Ms G’s Asian fusion to this Mexican classic. I like it. Hope you do too. 




Jalapeño Kingfish Sashimi Tostadas
Serves: 8
  • 8 wonton wrappers
  • Vegetable oil
  • 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
  • 2 tbs oil
  • 4 jalapeños
  • 1 clove garlic, bruised
  • 1 bay leaf
  • ½ tsp salt
  • 1 tbs caster sugar
  • 4 whole black peppercorns
  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.


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: