Nuggets of Red Sea Bream with Two Kinds of Sauces

Ingredients (2 servings)

- 100 g (3.5 oz) of red sea bream

- 30 g (1 oz) SPAM® or ham

- 1/2 teaspoon curry powder

- 1 teaspoon ginger (squeeze of grated ginger)

- (A) 2 tablespoons cake flour

- (A) 1 tablespoon potato starch

- (A) 1 tablespoon olive oil

- (A) 1 teaspoon oyster sauce

- (A) 2 tablespoons water

- Oil for deep-frying as needed

(For decoration)

- Parsley as you like

- Lemon as you like

(Spicy tomato sauce)

- 1/4 onion, finely chopped

- 1 teaspoon garlic, finely chopped

- 1 tablespoon vinegar

- A dash of Tabasco sauce

- 2 tablespoons ketchup

- 10 g (0.4 oz) butter

(Barbecue Sauce)

- 1 tablespoon ketchup

- 1 teaspoon Worcestershire sauce

- 1 teaspoon sugar

- 1 teaspoon mustard

- Lemon juice as needed

How to cook

1. Put red sea bream, SPAM, curry powder, and ginger juice in a food processor and make into a paste. If you do not have a food processor, use a knife to process until finely minced.

2. Mix A to make deep fry batter.

3. Roll (1) into bite-sized pieces and shape into nuggets.

4. Dip (3) in (2) and deep-fry in oil at 180°C (356°F).

5. Prepare two sauces. For the spicy tomato sauce, combine all the ingredients and microwave for about 30 seconds until the butter melts (or you can use a saucepan). For the barbecue sauce, mix all ingredients together. 6.

6. Arrange the nuggets on a plate, garnish with parsley and lemon wedges, and serve with the sauces on the side.