Fresh cucumber relish
Photo by Allyson Gofton
- Cut the cucumber in half lengthwise and use a teaspoon to scoop out and discard the seeds. Grate flesh.
- Stir the sugar and boiling water together until the sugar dissolves.
- In a small dish, stir together the grated cucumber, syrup, rice wine vinegar and fish sauce. Serve well chilled.
This is delicious served with my sesame seed-crusted Thai fish cakes.