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Asian Tostada with Grilled Wild Alaska Pollock

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.

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