Skin and fillet the fish if necessary. Place the baby corn in a pan over a medium heat to cook slowly. Chop the fish until almost pulped, then transfer to a mixing bowl. Finely chop half the spring onions, the ginger and mushrooms and add to the bowl with generous amounts of soy sauce. Use your fingers to mix the ingredients and mould the mixture into burgers.

Remove the baby corn from the pan and salt. Fry the fishcakes in sesame oil, turning once.

Heat the kale in a large covered saucepan with a little water. Chop the remaining spring onions and heat them in a pan with red wine vinegar and soy sauce for a few minutes, to make a sauce. Garnish the kale with sesame seeds and serve.