Prep time: 15 mins
Cooking time: 20 mins
1. For dipping sauce, mix together 4 tbsp white grape juice, soy sauce, lemon juice and kelp. Set aside.
2. In a bowl, mix together salmon and shrimp, add onion and mix again. Season with remaining 1 tbsp white grape juice, salt and pepper. Shape the mince into round cakes.
3. Heat oil in a large skillet and pan-fry the fish cakes until golden brown.
4. Garnish fish cakes with fried greens, ginger and peppers. Serve with dipping sauce