Sweet treats
Meals
DrinksAsian Fish Nuggets with Sweet and Sour Dip
Bite-sized fish nuggets dipped in a lemony yogurt batter, crumbed and baked until golden, with a warm tomato dip on the side. The tangy dip is the kind of sour flavour Richberry loves to play with.
- Total time
- 35 min
- Servings
- 2
- Calories per serving
- ≈ 280
- Real ingredients
- Sour turns sweet
- Made to share
Ingredients
Fish Nuggets
- 7 oz fish fillet, cut into bite-sized nuggets
- 1 egg
- 2 tablespoons non-fat yogurt
- 6 tablespoons low-fat milk
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Breadcrumbs for coating
Sweet and Sour Dip
- 1 tomato finely chopped
- ¼ cup tomato ketchup
- 2 tablespoons white or rice vinegar
- 1 teaspoon soy sauce
- 2 tablespoons water
How to make it
Make the batter
Whisk the lemon juice, yogurt, egg and milk together in a bowl, then season with salt and pepper.
Coat the fish
Dip each piece of fish into the batter, then roll it in breadcrumbs until it is evenly covered.
Bake the nuggets
Spread the nuggets out on a baking tray and bake at 400°F (200°C) for 15–20 minutes, until golden brown.
Cook the dip
Put the dip ingredients in a frying pan over medium heat and stir gently until the tomato is soft. Serve with the hot nuggets.
The Richberry difference
A naturally brighter taste
Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.
Learn more about RichberryTip
Pat the fish dry with paper towel before dipping so the batter and breadcrumbs cling and bake up crisp.Serve with
Steamed rice and a crunchy cucumber salad, or on their own as a snack with the dip.Richberry tip
Just before you eat, chew 1–2 halves gently and let them linger for about 30 seconds. Discard any pit.- Good food. Brighter days.
Richberry
Freeze-dried miracle berry halves, in packs of 10, 50 and 100.
Good food. Brighter days.
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