Cooking directions

1. Prepare the Chicken Nuggets & Wedges:
   While the oil is heating in the skillet, fry the Sadia Chicken Nuggets Triangles until golden and crispy on both sides. Once done, set them aside on a piece of blotting paper to remove excess oil.
   In the same skillet, fry the Sadia Wedges Fries until golden and crispy.Place them on kitchen paper to absorb any extra oil.

2. Prepare the Sweet Corn Soup:
   Heat butter in a pan over medium heat. Add the minced ginger and garlic and sauté for a minute until aromatic.
   Add 3 tbsp of finely chopped spring onions and sauté for an additional 2 minutes.
   Stir in the chopped carrot and sweet corn (¼ cup). Add salt and sauté the veggies for 3-4 minutes.
   Take ¼ cup of sweet corn and blend it along with 2 tbsp of water until you get a smooth paste. Add this paste to the sautéed veggies in the pan and cook for 3-4 minutes.
   Add 3 cups of water to the pan, cover with a lid, and cook for 10-12 minutes, or until the soup reduces to about 2½ cups.
   Mix 1 tbsp of cornflour with 2 tbsp of water to create a slurry. Stir this into the soup and cook for another 5-6 minutes until the soup thickens.
   Finally, add vinegar, black pepper, the remaining spring onions, and adjust the salt to taste.
   Pour the soup into serving bowls.

3. Arrange the Dish:
   On a large serving plate, start arranging the triangle Sadia Chicken Nuggets into the shape of a fish. Place one nugget in the head position and draw a fish eye with a piece of carrot.
   Use the carrots to draw the fish lips, and arrange the wedges and cucumber slices around as seaweed.
   Serve with the hot Sweet Corn Soup on the side.