Korean fishcakes with fried eggs spicy salsa

Ingredients

• 4 x loch trout or rainbow trout fillets, skinned and cut into 1cm/ 1/2in 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)

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