Korean Fishcakes With Fried Eggs and Spicy Salsa

Name: Korean Fishcakes With Fried Eggs and Spicy Salsa
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Ingredients: 1 tsp Golden Caster Sugar; 2 tsp Ginger and Garlic Puree; 1 Garlic Clove, crushed; 10 Spring Onions, thinly sliced; 2 tbsp Rice Flour; 3 tbsp Light Soy Sauce; 100g Radishes, thinly sliced; 350g Pointed, or small white cabbage, cored and finely shredded; 2 tbsp Chinese Rice Vinegar; 1 tbsp Sesame Seeds, toasted; 1 Red Chilli, finely sliced, to serve; 5 Eggs; 2 tsp Gochujang, plus a little more to serve; 3 tbsp Vegetable Oil, for frying; 1 tbsp Sesame Oil, plus a drizzle to serve; 4 Loch Trout, or use salmon, skinned and cut into 1cm

Pescatarian

Fish

Dairy Free

15m prep time

27m total time

Easy level

16 ingredients

Korean Fishcakes With Fried Eggs and Spicy Salsa recipe by Cherrypick

This isn't your average fishcake recipe. Bursting with oriental flavours - soy sauce, fresh ginger, spring onions and gochujang- topped with a rich, runny yolk, this recipe has it all and is a great way to jazz up an ordinary weeknight supper to something a little more vibrant and exciting.

Method

Based on 4 servings, adjust as needed.

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

Stir together the remaining sesame oil, remaining gochujang and the remaining light soy sauce to make a drizzling sauce for later.

Step 4

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 5

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.

Ingredients
Based on 4 servings

1 tsp Golden Caster Sugar 1 x Sainsbury's Fairtrade Golden Caster Sugar 1kg
2 tsp Ginger and Garlic Puree 1 x KTC Minced Garlic & Ginger Paste 210g
1 Garlic Clove, crushed 1 x Sainsbury's Large Garlic
10 Spring Onions, thinly sliced 1 x Sainsbury's Spring Onions Bunch 100g
2 tbsp Rice Flour 1 x Freee Gluten Free Rice Flour 1kg
3 tbsp Light Soy Sauce 1 x Sainsbury's Light Soy Sauce 150ml
100g Radishes, thinly sliced 1 x Sainsbury's Radish 240g
350g Pointed, or small white cabbage, cored and finely shredded 1 x Sainsbury's Sweetheart Cabbage
2 tbsp Chinese Rice Vinegar 1 x Yutaka Japanese Rice Vinegar 150ml
1 tbsp Sesame Seeds, toasted 1 x Sainsbury's Sesame Seeds 100g
1 Red Chilli, finely sliced, to serve 1 x Sainsbury's Red Chillies 65g
5 Eggs 1 x Sainsbury's British Free Range Eggs Large x6
2 tsp Gochujang, plus a little more to serve 1 x Sun Hee Gochujang Sun Dried Red Chilli Paste 170g
3 tbsp Vegetable Oil, for frying 1 x Sainsbury's Vegetable Oil 1L
1 tbsp Sesame Oil, plus a drizzle to serve 1 x Sainsbury's Sesame Oil, Toasted 250ml
4 Loch Trout, or use salmon, skinned and cut into 1cm 2 x Sainsbury's 2 Scottish Loch Trout Fillets, Taste the Difference 240g