Sauce For Grilled Fish

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Recipe Category: Seafood

Sweet N Sour Salmon Nuggets Seafood Recipe


  • 418 g Canned pink salmon
  • 175 ml Sherry
  • 2 ts Soy sauce
  • 100 g Fresh white breadcrumbs
  • 2 ts Finely chopped root ginger
  • -(fresh)
  • 1 sm Onion — finely chopped
  • 1 Egg — beaten
  • 300 ml Apple juice
  • 227 g Canned pineapple pieces
  • -(in natural juice)
  • 1/2 Red pepper — de-seeded
  • –and cut into strips
  • 6 Spring onions — trimmed and
  • -cut into 5cm / 2in lengths
  • -and then into thin strips,
  • -lengthways
  • 2 tb Honey
  • 3 tb Vinegar
  • 1 tb Tomato puree
  • 1 tb Cornflower
  • Method

  • 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
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