Cucumber relish
30/9/2011
Various vinegars are used as flavouring agents in many Asian-style dishes. This is a fresh side dish to serve as a zingy addition to any grilled fish fillets or sashimi.
Ingredients
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| 6 tbsp | White wine vinegar |
| 6 tbsp | Caster sugar |
| 2 | Cucumber |
| 3 | Shallots, or use spring onions |
| 1 tbsp | Fresh ginger |
| 1 | Red chilli, or use dried chilli flakes |
| 1 handful | Fresh mint, or use coriander |
Directions
- Combine white wine vinegar with castor sugar and ²/³ cup of water. Boil to dissolve and put aside to cool.
- With a vegetable peeler, ribbon cucumbers by peeling their length until you get to the seeded core.
- Finely dice shallots or spring onions. Grate fresh ginger. Slice red chilli or add a pinch of dried chilli flakes. Chop a handful of fresh mint or coriander.
- Mix all of the above into the vinegar mix and allow to marinate for an hour or so. Will keep, but best used fresh.
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