Fresh cucumber relish

Allyson Gofton

Ingredients

½	Telegraph cucumbers
2 tsp	Sugar, use up to 3 tsp
3 Tbsp	Boiling water
1 Tbsp	Rice wine vinegar
1 tsp	Fish sauce

Directions

1. Cut the cucumber in half lengthwise and use a teaspoon to scoop out and discard the seeds. Grate flesh.
2. Stir the sugar and boiling water together until the sugar dissolves.
3. 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.