Sweet'N' Sour Salmon Nuggets

Directions

Put salmon, bread crumbs, 1 teaspoon of ginger, onion and egg into a bowl.

Mash well until blended. Divide into two batches.

Using lightly floured hands and a soup spoon, mould rough balls of the first batch of salmon mixture and drop them into the hot stock and sherry.

Cook uncovered on HIGH POWER for 2 minutes.

Turn nuggets over and return to oven.

Cook on HIGH POWER for a further 2 minutes.

Put cooked nuggets onto a plate.

Set aside.

Cook the second batch in the same way using the same stock.

Also set aside. Strain the cooking liquid through a sieve into a large jug.

Add remaining ginger, apple juice, pineapple in its juice, pepper, onions, honey, vinegar, tomato purée and cornflower, mix well.

Cook sauce on HIGH POWER for 1 minute, stir and cook for a further 1 minute or until the sauce has thickened.

Re-heat nuggets for 2 minutes on HIGH POWER.

Serve with rice or noodles and sweet ‘n’ sour sauce.