• 16 fishcake slices or fish balls
• 16 wooden skewers

For the soup

• 400 g/14 oz Chinese white radish, peeled
• 3 sheets dried seaweed
• 10 ml/2 tsp Thai fish sauce
• 10 ml/2 tsp light soy sauce
• salt and ground black pepper

For the soy dip

• 60 ml/4 tbsp dark soy sauce
• 5 ml/1 tsp sesame seeds
• 5 ml/1 tsp wasabi paste, or to taste

1. Pierce each slice of fishcake or fish ball with a wooden skewer, and then set aside.
2. To make the dip, mix the dark soy sauce and sesame seeds in a small dish, adding the wasabi paste to taste.
3. To make the soup, put the radish in a pan with the seaweed and 2 litres/3½ pints/8 cups water. Bring to the boil and add the Thai fish sauce and soy sauce. Lay the skewered fishcakes in the liquid and boil for 20 minutes, or until the soup has thickened. Season with salt and pepper.
4. Pour a little soup into each bowl and add four fishcake skewers. Serve with the spicy soy dip.