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Mauritian Sweet and Sour Fish
Poisson Aigre Doux
A vibrant and flavorful dish featuring pan-fried fish coated in a sweet and tangy sauce with a medley of fresh vegetables and pineapple. This Sino-Mauritian classic balances sweet, sour, and savory notes, making it a popular choice for both everyday meals and special occasions.
đ§ Ingredienser
- 500 g Firm white fish fillets(such as snapper or cod, cut into bite-sized pieces)
- 0.5 cup Cornflour(for coating the fish)
- 4 tbsp Vegetable oil(for frying)
- 1 medium Onion(cut into chunks or half-moon shapes)
- 2 medium Bell peppers(mixed colors, cut into chunks or strips)
- 2 medium Carrots(cut into preferred shapes (rounds or sticks))
- 0.5 cup Pineapple(fresh or canned, cut into chunks)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated or minced)
- 4 tbsp Plum sauce
- 2 tbsp Tomato ketchup
- 1 tbsp Vinegar(white vinegar)
- 2 tbsp Lemon juice
- 1.5 cup Water
- 1 tbsp Cornflour(mixed with 2 tbsp water for thickening)
- Salt(to taste)
- Black pepper(to taste)
- 2 stalks Spring onions(chopped, for garnish)
- Fresh parsley(chopped, for garnish)
đšâđł Instruktioner
- 1
Prepare the fish: Cut the fish fillets into bite-sized pieces. Season with salt and pepper. In a bowl, toss the fish pieces with cornflour until evenly coated.
đĄ Proffstips: Ensure the fish is patted dry before coating for better adhesion. - 2
Fry the fish: Heat vegetable oil in a large skillet or wok over medium-high heat. Carefully add the coated fish pieces and deep-fry until golden brown and crispy on all sides. Remove the fish with a slotted spoon and drain on paper towels.
â±ïž 5-7 minutes - 3
Prepare the vegetables: If not already done, cut the onion, bell peppers, and carrots into desired shapes. Lightly sauté the carrots and bell peppers in a separate pan for a few minutes until slightly tender-crisp, or steam them briefly.
đĄ Proffstips: SautĂ©ing or steaming vegetables ensures they are tender but still have a slight bite. - 4
Make the sweet and sour sauce: In a clean saucepan or wok, combine plum sauce, tomato ketchup, vinegar, lemon juice, and water. Bring to a simmer over medium heat.
â±ïž 3 minutes - 5
Thicken the sauce: In a small bowl, mix 1 tbsp cornflour with 2 tbsp water to create a slurry. Gradually whisk the slurry into the simmering sauce until it thickens to your desired consistency.
â±ïž 2 minutes - 6
Combine ingredients: Add the sautéed vegetables, pineapple chunks, minced garlic, and grated ginger to the sauce. Stir well and cook for another 2-3 minutes until the vegetables are heated through.
â±ïž 3 minutes - 7
Finish the dish: Gently add the fried fish pieces to the sauce and vegetables. Toss carefully to coat the fish without breaking it. Cook for another minute to allow the flavors to meld.
â±ïž 1 minute - 8
Serve: Garnish with chopped spring onions and fresh parsley. Serve hot with steamed rice or bread.
đĄ Proffstips: This dish is best served immediately to maintain the crispiness of the fish.
đĄ Proffstips
- âFor a spicier kick, add a pinch of red chili flakes or a finely chopped green chili to the sauce.
- âAdjust the sweetness and sourness of the sauce to your preference by adding more sugar or vinegar.
- âOther vegetables like cucumber, tomatoes, or even canned mushrooms can be added.
- âEnsure the oil is hot enough for frying the fish to achieve a crispy coating.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Substitute fish with chicken breast or large prawns.
- Add a tablespoon of soy sauce or oyster sauce to the sauce for added umami.
- Use pineapple chunks from canned pineapple in juice for convenience.