Name: Fish nugget sosaties with coriander drizzle
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 8 servings
Cuisine: Family
Ingredients: 1 x 500 g Sea Harvest Fish Nuggets; olive oil; 1 small onion; 2 garlic cloves; a small knob of fresh ginger finely chopped or microplaned; 1 tbsp mild curry powder; 1/2 tsp ground turmeric; 1/4 cup smooth apricot jam; 2 tbsp red wine vinegar; 1-2 tbsp water; 1 tbsp sugar; 1/2 cup yoghurt; a splash of milk; 1 garlic clove; zest and juice of 1 small lemon; 1/2 small punnet fresh coriander; oil; 1 red onion peeled, quartered and separated into petals; 5 dried apricots sliced into strips; small wooden sosatie sticks; 1 small packet plain salt kettle fried crisps optional; 1/2 cucumber peeled into ribbons; small bunch fresh coriander washed and picked

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Ingredients (23)

Fish

1 x 500 g

Sea Harvest Fish Nuggets

Curried Sauce

	olive oil
1 small	onion
2	garlic cloves
a small knob of	fresh ginger — finely chopped or microplaned
1 tbsp	mild curry powder
1/2 tsp	ground turmeric
1/4 cup	smooth apricot jam
2 tbsp	red wine vinegar
1-2 tbsp	water
1 tbsp	sugar

Coriander Drizzle

1/2 cup	yoghurt
a splash of	milk
1	garlic clove
zest and juice of 1 small	lemon
1/2 small punnet	fresh coriander

Sosaties

	oil
1	red onion — peeled, quartered and separated into petals
5	dried apricots — sliced into strips
small	wooden sosatie sticks

To serve

1 small packet plain salt kettle fried crisps	— optional
1/2	cucumber — peeled into ribbons
small bunch	fresh coriander — washed and picked

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Method:

Fish

Preheat the oven to 200 ºC.

Lay frozen Sea Harvest Fish Nuggets onto a baking tray. Place into the oven to cook for 20 minutes until crunchy. Alternatively cook in an air fryer for the recommended time.

Curried Sauce

Set a small pot over medium heat. Add a glug of oil, then fry the onion until it softens and starts to brown. Add the garlic and ginger and fry for another minute until fragrant. Add the curry powder and turmeric and stir fry for another minute, then add the rest of the ingredients and mix to combine. Bring to a boil, then remove from the heat. If your sauce is a little too thick, add a tablespoon more water to thin it out. Set aside until it’s time to make the sosaties.

Coriander Drizzle

Add all of the ingredients for the drizzle to a blender and blitz until smooth. Taste and adjust seasoning. Tip: for easy drizzling, place your sauce into a bottle with a nozzle.

Sosaties

To char the onions, set a large frying pan over high heat. Add a splash of oil then place the onion pieces face down into the pan. The idea is to char the edges but not cook the onions all the way through. Place a dinner plate on top of the onions to press the edges onto the surface of the pan. Fry until the edges are charred, then remove from the heat.

Slightly warm the curried sauce and then toss the nuggets in it to coat evenly. To assemble, thread a piece of apricot onto a skewer followed by a nugget, then a piece of onion (which can be folded in half to double skewer). Repeat until all of the sosaties are made.

To Serve

Arrange kettle chips (if using) and cucumber ribbons on a serving platter. Arrange the mini nugget sosaties around the platter; drizzle with coriander sauce and top with a sprinkling of picked coriander. Any additional coriander sauce can be added to the platter for dipping. Serve and enjoy.