Asian Tostada with Grilled Wild Alaska Pollock

Name: Asian Tostada with Grilled Wild Alaska Pollock
Prep time: 11 min
Yield: SERVES 12
Ingredients: 12 Ounces Savoy cabbage (shredded); 3 Ounces Carrot, shredded; 1 1/2 Ounces Fresno Chile Pepper, julienned; 1 1/2 Ounces Scallions (shredded); 1/2 Cup Shisho pepper (shredded); 3 Tablespoons Mayonnaise; 1 1/2 Tablespoons Ume plum vinegar; 1 1/2 teaspoons Rice Vinegar; 1 Tablespoon Sugar; 24 Pieces Sugar; 12 Corn Tortillas (crisp); Garnish Togarashi (7 Blend Spice); Garnish Bonito Flakes; Garnish Key Lime wedges

Prep Time 11 minutes

Yield SERVES 12 servings

Asian Tostada with Grilled Wild Alaska Pollock

Ingredients

12 Ounces Savoy cabbage (shredded)
3 Ounces Carrot, shredded
1 1/2 Ounces Fresno Chile Pepper, julienned
1 1/2 Ounces Scallions (shredded)
1/2 Cup Shisho pepper (shredded)
3 Tablespoons Mayonnaise
1 1/2 Tablespoons Ume plum vinegar
1 1/2 teaspoons Rice Vinegar
1 Tablespoon Sugar
24 Pieces Sugar
12 Corn Tortillas (crisp)
Garnish Togarashi (7 Blend Spice)
Garnish Bonito Flakes
Garnish Key Lime wedges

Directions

1. Combine cabbage, carrot, Fresno pepper, scallion, shiso pepper, mayonnaise, plum vinegar, rice vinegar, sugar for slaw.

2. Grill fish.

3. Top each tortilla with 1 oz slaw and two pieces of fish.

4. Garnish with togarashi, bonito flakes and lime.