Hamachi Tostada

Ingredients

• 1 quart oil
• 3 shallots, sliced into 14-inch wheels
• 12 cup all-purpose flour
• Kosher salt
• Four 6-inch corn tortillas
• Kosher salt
• 1 Hass avocado, peeled and pitted
• 2 teaspoons lemon juice
• 12 teaspoon kosher salt
• 12 head cabbage, cored, sliced 1/8-inch thick
• 1 serrano chile, sliced into 1/8-inch wheels
• 12 red onion, sliced 1/8-inch thick
• 4 scallions, sliced on a bias
• 14 cup peanuts, toasted
• 12 cup cilantro leaves
• 12 cup mint leaves
• 14 cup opal basil leaves
• 14 cup sweet basil leaves
• 14 cup thai basil leaves
• 2 teaspoons kosher salt
• 1 large or 2 small garlic cloves, grated
• 1/4 cup shallot, finely diced
• One 2-inch piece ginger, peeled and grated
• 3 tablespoons lemon zest
• 1/4 cup plus 2 teaspoons sugar
• 1/4 cup plus 2 tablespoons fish sauce
• 1 cup rice wine vinegar
• 2 tablespoons freshly squeezed lemon juice
• 8 ounces hamachi (yellowtail), sliced 1/8-inch thick
• Kosher salt