Step 1:

Heat a small saucepan over medium. When hot, pour in 1 Tbsp. fish sauce. It should bubble up vigorously and then get thicker and slightly darker, about 30 seconds. Repeat with remaining fish sauce, incorporating 1 Tbsp. at a time. Carefully add vinegar (it may spatter), then transfer mixture to a small bowl; let cool. Stir in scallions and ginger. Taste and season with salt.

Step 2:

Do Ahead: Vinaigrette can be made 1 week ahead. Cover and chill.

  Step 3:

Preheat oven to 300°. Mix lemon zest into cheese in a small bowl; season with salt and set aside. Place fish on a rimmed baking sheet and drizzle very lightly with oil; season with salt. Bake until just opaque throughout, about 5 minutes for char and 8–10 minutes for salmon. Remove from oven and break apart into large flakes. Drizzle with ¼ cup Salty-Sour Vinaigrette.

Step 4:

Divide reserved cheese mixture among tostadas. Top with fish, then cilantro, chiles, and capers. Serve with lime wedges.

Slow Cooker Borscht

Ingredients

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