Avocado & chilli salad
Brighten up a summer day with this fresh and superhealthy salad
Korean fishcakes with fried eggs & spicy salsa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
For the fishcakes
- 4 x loch troutor rainbow trout fillets, skinned and cut into 1cm/ 1/2in pieces (about 450g/1lb fish)
- 2 tsp finely grated ginger
- 1 fat garlic clovecrushed
- 1 tsp light soy sauce
- bunch spring onionsthinly sliced
- 1 large egg whitebeaten until frothy
- 2 tbsp rice flour
- 2 ½ tbsp vegetable oilfor frying
For the salad
- 1 pointed or small white cabbagecored and finely shredded (about 350g/12oz)
- 100g radishesthinly sliced
- 2 tbsp Chinese rice vinegar
- 1 tbsp sesame oilplus 2 tsp to serve
- 1 tsp gochujangplus 2 top to serve (see tip)
- 1 tsp golden caster sugar
- 1 garlic clovecrushed
- 2 tsp light soy sauce
- 4 medium eggs
- 1 tbsp sesame seedstoasted
- 1 red chillifinely sliced, to serve (optional)
Nutrition: per serving
- kcal451
- fat27g
- saturates4g
- carbs15g
- sugars7g
- fibre4g
- protein35g
- salt1g
Method
step 1
For the fishcakes, mix the fish with the ginger, garlic, soy and half the spring onions. Stir in the egg white and rice flour.
step 2
Toss the cabbage and radishes with the vinegar, 1 tbsp sesame oil, 1 tsp gochujang, the sugar and garlic. Set aside. Stir together the remaining sesame oil, gochujang and the soy sauce to make a drizzling sauce for later.
step 3
Heat 1 tbsp oil in a large, non-stick frying pan. Split the fish mixture into eight, then spoon four into the pan, pressing the mix to make cakes about 8cm across. Fry for 2 mins each side until just cooked through and golden. Add another 1 tbsp oil to the pan and repeat with the remaining fish. Keep warm in a low oven.
step 4
Add the remaining oil to the pan. Fry the eggs for 2-3 mins until crisp but with a runny yolk. Serve the fishcakes with the cabbage, and top with the egg and sesame seeds. Scatter with the rest of the spring onions, red chilli (if using) and some of the chilli sesame drizzle.
