Drain the can of salmon. Put the juice into a shallow microwave proof dish with the sherry. Heat on HIGH POWER for 2 minutes. Put salmon, breadcrumbs, 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 puree 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. Serves 4. Approx. 435 kcals per serving