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.
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|6 tbsp||White wine vinegar|
|6 tbsp||Caster sugar|
|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|
- 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.