Kingfish Sashimi Tostada with Green Papaya and Guacamole

Name: Kingfish Sashimi Tostada with Green Papaya and Guacamole
Yield: Makes 2
Cuisine: Asia
Ingredients: 15 Vietnamese mint leaves; baby shiso leaves, to garnish; 30 g (1 oz) ocean trout roe; 200 g (7 oz) piece of green papaya, peeled, seeded and cut into thin matchsticks; 1 red Asian shallot, thinly sliced; 2 ripe avocados; 1 teaspoon salt; 4 tablespoons olive oil; zest of ½ lime; 1 bunch coriander (cilantro), roughly chopped; 2 coriander (cilantro) stems, washed, finely chopped; 15 coriander (cilantro) leaves; 120 g (4¼ oz) sour cream; ½ teaspoon xanthan gum; juice of 2 limes; 2 tablespoons fish sauce; 80 g (2¾ oz) palm sugar; 3 small long green chillies, roughly chopped; 10 g (¼ oz) galangal, finely chopped; 3 small garlic cloves, peeled; ½ lemongrass stem, pale part only, finely chopped; 1 teaspoon ground cumin; 100 g (3½ oz) sashimi-grade kingfish; 10 Thai basil leaves, torn just prior to assembling the salad; vegetable oil, for deep-frying; 100 ml (3½ fl oz) fish sauce; 2 × 20 cm (8 inch) white corn tortillas; 3 garlic cloves; 5 Thai green chillies, seeded; 125 ml (4 fl oz/½ cup) lime juice

Preparation info

Makes
2

Difficulty
Medium

Appears in

Mr Hong

By Dan Hong

Published 2014

About

This dish is based on a Thai green papaya salad. Green papaya salads are up there with the most iconic salads of the world such as the Caesar, insalata caprese and salad Niçoise. I wanted to create a Thai-influenced dish, and this one draws on my days at Longrain, one of Sydney’s most iconic Thai restaurants. Thai food really blends well with ceviche dishes. Together, they provide balance and strength. This salad is like ceviche on steroids. The texture of the raw fish, the cooling papaya a