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Clam and kumquat tostada with peanut salsa macha

Clam and kumquat tostada with peanut salsa macha

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The inspiration for this dish comes from La Guerrerense. I could never recreate the incredible tostadas Sabina makes on that dusty, sun-drenched street corner in Ensenada, so instead I’ve reinterpreted her classic and used the flavour of super-sweet clams, bittersweet kumquats and a smoky, nutty salsa to make a tostada that ticks all the boxes.

Ingredients

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Method

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1
Submerge the clams in cold water to clean. Boil a large pan of water and add the clams. Drain as soon as the shells open and set aside to cool
2
Slice the fennel bulb in half and thinly slice using a mandoline. Set aside in a bowl of iced water with a wedge of lemon inside to prevent discolouration
3
For the salsa macha, toast the habanero, pasilla and chipotle chillies in a dry frying pan until they release a small amount of smoke (be careful to not burn them), then transfer to a blender. In the same pan, cook the garlic and toast until blackened and charred. Peel, then add to the blender along with the cumin, garlic and star anise, blitzing until you have a coarse powder. Place this mixture into a large heatproof bowl
4
Heat the oil to 180°C in a large pan. Being very, very careful, pour the oil over the chilli mixture. Stand back as it may spit and splutter. Mix in the peanuts and set aside
5
Remove the clams from their shells. Mix around 2–3 tablespoons of the salsa macha into the clams alongside the lime juice, ponzu and soy. Check the seasoning – the clams should taste bright from the citrus, smoky and spicy from the chilli and salty from the soy
6
Place a tablespoon of crushed avocado atop each tostada. Top with slices of fennel, a couple of tablespoons of clams and a few slices of kumquat and chilli. Garnish with coriander and sesame seeds and serve
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Clam and kumquat tostada with peanut salsa macha

 
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