Ingredients
2 bought fish cakes
For the salad:
2 tbsp sesame seeds
1 cucumber, thinly sliced
¼ tsp ginger paste
3 tbsp rice vinegar
1½ tsp toasted sesame oil
4 spring onions, thinly sliced
½ tsp sugar
1 tsp salt
½ tsp crushed black pepper
For the dressing:
50ml/2fl oz chilli dipping sauce
25ml/1fl oz water
¼ tsp ginger paste
dash rice wine vinegar
Method
1. To prepare the salad, mix together well the ginger paste, vinegar, sesame oil, sugar salt and pepper, add the spring onions and cucumber and scatter with sesame seeds. Leave for the flavours to infuse whilst you cook the fishcakes.
2. To prepare the dressing, simply mix all ingredients together well.
3. To serve, heap some of the salad onto the centre of a serving plate. Add the fish cake and drizzle the dressing around the edge.
