- 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.
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.
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.
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.