Korean fishcakes with fried eggs & spicy salsa

• loch trout↗4 x

  or rainbow trout fillets, skinned and cut into 1cm/ 1/2in pieces (about 450g/1lb fish)

• finely grated ginger2 tsp tsp
• fat garlic clove↗1

  crushed

• light soy sauce↗1 tsp tsp
• spring onions↗bunch

  thinly sliced

• large egg white1

  beaten until frothy

• rice flour↗2 tbsp tbsp
• vegetable oil↗2 ½ tbsp tbsp

  for frying

• pointed or small white cabbage↗1

  cored and finely shredded (about 350g/12oz)

• radishes↗100g g

  thinly sliced

• Chinese rice vinegar↗2 tbsp tbsp
• sesame oil↗1 tbsp tbsp

  plus 2 tsp to serve

• gochujang↗1 tsp tsp

  plus 2 top to serve (see tip)

• golden caster sugar↗1 tsp tsp
• garlic clove↗1

  crushed

• light soy sauce↗2 tsp
• medium eggs↗4
• sesame seeds↗1 tbsp

  toasted

• red chilli↗1

  finely sliced, to serve (optional)

Step-by-step instructions

1. 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.

2. 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.

3. 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.

4. 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.