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  • Recipe Room  »  Radishes in chilli oil sauce



    • 2 bunches of small red radishes
    • ¾ tsp salt
    • 1 tsp caster sugar
    • 2 tbsp light soy sauce
    • 2 tbsp chilli oil with its sediment
    • ½ tsp sesame oil

    Radishes in chilli oil sauce

    This is a beautiful and stunningly simple dish to rouse the appetite at the start of a meal. Small red radishes are not a traditional Chinese vegetable, but a recent import. This recipe is based on one from a book of simple recipes for home cooking, Ji ben jia chang cai (shu cai pian), or Basic Domestic Dishes.


    Top and tail the radishes. Smack them lightly with the side of a cleaver or a rolling pin; the idea is to crack them open, not smash them to bits.

    Add the salt and mix well. Set aside for 30 minutes.

    Combine the sugar and soy sauce in a small bowl. Add the chilli and sesame oils.

    When you are ready to eat, drain the radishes – which will have released a fair amount of water – and shake them dry. Pour over the prepared sauce, mix well and serve.

    “Every Grain of Rice” by Fuchsia Dunlop, published by Bloomsbury, RRP $55 available where books are sold.

    Submitted by
    Fuchsia Dunlop

    Tips and Tricks

    • Radish can be stored in your vegie crisper for 3-4 days. Cut off the green stems before storing, as these will draw out moisture from the radish. When selecting, look for firmness in the flesh, as softness outside is likely to equal sponginess inside.

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