Whip up a quick seafood snack made with a Japanese twist. That’s what’s cooking tonight as we grab a Bite with Belkys. The Chef: Rodrigo BravoThe Restaurant: Belly Fish, MiamiThe Dish: Hamachi Tostada Ingredients:Yuzu-kosho aioli:1 cup Mayo2 tbsp yuzu kosho pastesubstitute recipe:2 green togarashi chili pepper3 lemons, 3 limes1 tsp salt1.5oz of thinly sliced japanese hamachi or yellowtail tuna Yuzu soy marinade:2 tbsp soy sauce1 tbsp yuzu juice1/2 avocado crispy tortilla (store-bought are fine)serrano peppers; slicedscallions; choppedcrispy leeks Method of Preparation: Aioli: Mix ingredients together well. Set aside. Marinade: Mix ingredients together, dip the thinly sliced hamachi in the yuzu soy marinade for 30 seconds. Drip off excess. Crispy corn tortilla: Make at home by preheating vegetable oil in a deep-fryer or pan to 350 degrees. Line a plate with paper towels. Fry corn tortillas flat until completely crisp, about 1 minute. Drain on the paper towels. Substitute yuzu paste recipe: Remove the seeds and white membrane from chili peppers. Mince the chilis and zest the lemons and limes. Place the everything with the salt in a mortar and pound with a pestle until it turns into a smooth paste. Add juice from the lemons and limes and mix well until the sauce is a nice consistency. To Plate: With a spoon, spread aioli on tortilla. Layer with slices of hamachi. Cut three slices of avocado about 1/4 inch thick and lay them evenly across the tostada on top of the hamachi. Add 4-6 thinly sliced serranos throughout the tostada. Add scallions and crispy leeks liberally on top. Garnish with cilantro. Belly Fish3060 SW 37th AveMiami, FL 33133786-864-1626eatbellyfish.com