Korean potato hash with steamed white fish

Ingredients

Method

1. 1Peel the baking potatoes and cut them into 2 cm cubes. Toss with half the salt.
2. 2Set a steam basket over a stockpot of simmering water. Steam the potatoes, covered, for 12 minutes until a cube yields to a knife but still holds its shape.
3. 3Peel and grate the fresh ginger and the garlic cloves. Halve, peel and thinly slice the onion. Stir the soy sauce, 3 tsp of the rice vinegar, the sugar, chilli flakes, ginger, garlic and 1 tbsp of the toasted sesame oil together in a small bowl.
4. 4Heat the rapeseed oil in a wok over medium-high heat. Add the steamed potatoes and fry for 4 minutes until the edges turn golden.
5. 5Add the onion and 3 tbsp water, cover, and steam-fry for 3 minutes until the onion is bright and just soft and the water has gone. Uncover and fry 1 minute more.
6. 6Pour in the sauce and most of the sesame seeds. Toss for 1 minute until the hash looks glossy. Taste and add the rest of the salt if it needs it.
7. 7Meanwhile pat the frozen white fish fillets dry, season with the black pepper, and steam in the basket over the simmering water for 7–8 minutes until the flesh is just opaque and flakes easily.
8. 8Heat 1 tsp of the toasted sesame oil in a non-stick frying pan over medium heat. Fry the medium eggs for 3 minutes until the whites are set and the yolks are still soft.
9. 9Take the hash off the heat. Stir in the remaining 1 tsp rice vinegar and the remaining toasted sesame oil.
10. 10Spoon the hash onto four plates, lay a steamed fillet and a fried egg on each, and scatter over the remaining sesame seeds.