Sweet'N' Sour Salmon Nuggets
Yield
6 servingsPrep
20 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
salmon
|
*
|
| ⅔ | cup |
sherry
|
*
|
| 2 | teaspoons |
soy sauce, tamari
|
|
| ½ | cup |
bread crumbs
|
|
| 2 | teaspoons |
ginger
grated |
|
| 1 | small |
onions
chopped |
|
| 1 | each |
eggs
beaten |
|
| 1 ½ | cup |
apple juice
|
|
| 1 | cup |
pineapple
|
*
|
| 3 | tablespoons |
vinegar
|
|
| 1 | tablespoon |
tomato purée (passata)
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
salmon
|
*
|
| 158 | ml |
sherry
|
*
|
| 1E+1 | ml |
soy sauce, tamari
|
|
| 118 | ml |
bread crumbs
|
|
| 1E+1 | ml |
ginger
grated |
|
| 1 | small |
onions
chopped |
|
| 1 | each |
eggs
beaten |
|
| 355 | ml |
apple juice
|
|
| 237 | ml |
pineapple
|
*
|
| 45 | ml |
vinegar
|
|
| 15 | ml |
tomato purée (passata)
|
|
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.
