Ingredients
- 6 spring onions trimmed
- 5 cm
- 1 onion (finely chopped)
- 1 egg (beaten)
- 300 ml apple juice
- 260 gr pink alaska salmon (canned)
- 240 gr pineapple (canned pieces)
- 180 ml sherry
- 100 gr breadcrumbs (fresh white)
- 45 ml vinegar
- 30 ml honey
- 10 gr root ginger (finely chopped)
- 10 ml soy sauce
- 10 gr tomato puree
- 10 gr cornflower
- 2 slices in lengths
- 1/2 slices pepper de seeded (red)
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