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Fish Tostaditas Re-Imagined
Recipe by Amy Shields
- Steps
- Ingredients
Steps
- To make the tostada, place the masa flour, pinch of salt and 110 ml warm water in a bowl and stir to combine, adding more water if necessary to form a soft, smooth dough. Set aside to rest for 10 minutes.
- Place the finely sliced onion in a bowl with the cider vinegar and toss to coat. Set aside to pickle for 30 minutes.
- To make the guacamole, peel the avocado, place in a bowl and mash with a fork until smooth. Add the lime juice, crème fraiche, salt and pepper, stir to combine and set aside.
- Divide rested dough in to 8 small. Roll each piece between 2 sheets baking paper until very thin.
- Heat 2 tablespoons vegetable oil in a frypan, add tostada, one or two at a time and fry until puffed and crisp. Remove from heat and set aside to drain on paper towel, covered to keep warm.
- Bring a saucepan of salted water to a boil over high heat. Add corn cob and cook 5 minutes.
- Place a griddle pan over high heat, add cooked corn cob and cook until well charred. Remove corn and cut kernels from cob, set aside.
- Place the jalapenos on the hot griddle pan and char. Remove from pan, peel, roughly chop and set aside.
- To make the Adobo sauce, place remaining tablespoon vegetable oil in a frypan and set over medium heat. Add the finely chopped onion and garlic and cook until softened. Add the reserved jalapeno, and chipotle chilli and cook a minute. Add ½ teaspoon ground cumin and paprika and cook a further minute. Add the tomatoes and continue to cook until thick, about 10 minutes. Add the sugar and season with salt. Remove from heat and set aside.
- Rub fish fillets with olive oil. Sprinkle with salt, remaining cumin powder and Mexican chilli powder. Re-heat griddle pan on a medium-high heat. Add fish fillets and grill until just cooked, about 2 minutes on each side.
- To serve, place snapper fillet on each plate. Add some Adobo sauce, guacamole, corn kernels, pickled onion slices and 2 tostadas. Garnish with lime wedges, tomato wedges and coriander leaves.
