3-4 tablespoons gochujang paste
2 tablespoons rice vinegar
5 tablespoons lemon juice
2 tablespoons soy sauce
1 teaspoon sugar
½ teaspoon white pepper
2 teaspoons sesame oil
1 small apple, peeled, grated
600g fish, cubed or sliced
500g Korean rice cakes
3 tablespoons plain oil
2 cups bean sprouts
2 cups watercress, pea shoots or micro cress
4 spring onions, finely sliced
2 carrots, shredded
¼ cup chopped chives
3 tablespoons mayonnaise
1 tablespoon liquid honey
1 tablespoon sesame seeds
1 x 3g packet bonito flakes

This Korean-inspired dish is bold and spicy. You can use regular rice noodles in place of the thick, fat Korean rice cakes that you find frozen in Asian supermarkets; it will give a different result, but delicious all the same.


1.In a bowl, combine the gochujang, rice vinegar, 4 tablespoons lemon juice, 1 tablespoon soy sauce, sugar, white pepper, sesame oil and grated apple and stir.
2.Add the fish and leave to marinate.
3.To serve, bring a pot of water to the boil and cook the rice cakes according to packet instructions.
4.Drain and toss in a bowl with 1 tablespoon of oil to stop them from sticking. Set aside.
5.Combine the fish and juices with the bean sprouts, watercress or pea shoots (if using micro cress, scatter over at the end), spring onion, carrots and chives and toss well. Set aside.
6.In a small bowl, stir together the mayonnaise and the remaining 1 tablespoon of lemon juice. Set aside.
7.Heat the remaining 2 tablespoons of oil in a frying pan and cook the rice cakes for a few minutes until starting to brown.
8.Add the honey and the remaining 1 tablespoon of soy sauce and stir-fry to coat and become golden.
9.Finally, add the sesame seeds and stir-fry for about 2 minutes until dark golden brown.
10.Arrange the fish salad on a serving plate and drizzle with the mayonnaise and scatter with bonito flakes.
11.Serve with the fried rice cakes.

Recipes and food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles

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