Korean fishcakes with fried eggs & spicy salsa - Good Food Middle East

Ingredients

• 4 x loch trout or rainbow trout fillets, skinned and cut into 1cm/ ½ in pieces (about 450g/1lb fish)
• 2 tsp finely grated ginger
• 1 fat garlic clove, crushed
• 1 tsp light soy sauce
• bunch spring onions, thinly sliced
• 1 large egg white, beaten until frothy
• 2 tbsp rice flour
• 2 ½ tbsp vegetable oil, for frying
• 1 pointed or small white cabbage, cored and finely shredded (about 350g/12oz)
• 100g radishes, thinly sliced
• 2 tbsp Chinese rice vinegar
• 1 tbsp sesame oil, plus 2 tsp to serve
• 1 tsp gochujang, plus 2 top to serve (see tip)
• 1 tsp golden caster sugar
• 1 garlic clove, crushed
• 2 tsp light soy sauce
• 4 medium eggs
• 1 tbsp sesame seeds, toasted
• 1 red chilli, finely sliced, to serve (optional)