Fish nugget sosaties with coriander drizzle

Sea Harvest
8 servings Prep: 15 mins, Cooking: 28 mins
Rate this recipe
These easy-to-prep mini sosaties are perfect for party or game day snacking. The sliver of apricot adds a delicious sweet tang to the perfect crispy bite.

By Independent Contributor March 20 2023
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (23)

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
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
Tap for ingredients
Tap for ingredients



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.


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.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.