Tostada of king fish, Asian herbs, fish sauce vinaigrette, toasted peanuts
With Gareth Stewart
4 small flour tortilla
2 Green chilli
1tblsp Palm sugar
3tblsp Fish sauce
1tblsp peanut oil
4tblsp Chopped toasted peanuts
1/2 Chinese cabbage (savoy cabbage fine)
1 cup coriander leaves
1/2 cup mint
1/2 cup Thai basil
2-3tblsp Soya bean oil for frying
Clean and slice the kingfish into 1 cm slice and set aside for dressing later.
Shred the cabbage and mix with herbs. No need to chop herbs, just leave them whole.
Mix together the chopped garlic, 1 of the chillies deseeded and chopped, ginger, sugar, juice of the lime, fish sauce and peanut oil.
Pan fry the tortilla until golden and crisp.
Dress some of the fish before placing on top of the tortilla and then top with the dressed cabbage and herbs. Place in the centre of a plate and top with the toasted peanuts.