Poisson Sauce Aigre-douce
Poisson aigre doux is a traditional fish dish hailing from Mauritius. The dish consists of fried fish in a sweet and sour sauce.
The dish can be served as a standalone meal or an appetizer.
RECIPE INGREDIENTS
3 tablespoons cornstarch
1 cucumber
1 onion
100ml white vinegar
2 tablespoons of white sugar
1 teaspoon crushed red pepper
Salt and pepper
500g fish fillet
100g pineapple
1 green pepper
1 tomato
DIRECTIONS ON HOW TO MAKE POISSON SAUCE AIGRE-DOUCE
Wash and cut the fish into strips, season with salt and pepper in a bowl. Add the cornstarch and mix well.
Cut the pineapple into pieces, the cucumber into large cubes, the pepper into pieces, the tomatoes into quarters and the onion into pieces.
Prepare a sauce in a bowl by adding the vinegar, sugar and chilli, mix well and set aside.
On medium heat, heat a pan with a little oil and sauté the pieces of fish while stirring continuously for a few seconds. Cover the wok and cook until the fish is golden brown.
After that, add the pineapple, bell pepper, onions, tomatoes and cucumber and mix. Cook for 2 to 3 minutes then add the sauce and mix.
Continue cooking for 1 minute over high heat without ceasing to stir so that the fish does not stick to the pan.
Serve warm with Rice.
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Ingredients
3 tablespoons cornstarch
1 cucumber
1 onion
100ml white vinegar
2 tablespoons of white sugar
1 teaspoon crushed red pepper
Salt and pepper
500g fish fillet
100g pineapple
1 green pepper
1 tomato
Instructions
- Wash and cut the fish into strips, season with salt and pepper in a bowl. Add the cornstarch and mix well.
- Cut the pineapple into pieces, the cucumber into large cubes, the pepper into pieces, the tomatoes into quarters and the onion into pieces.
- Prepare a sauce in a bowl by adding the vinegar, sugar and chilli, mix well and set aside.
- On medium heat, heat a pan with a little oil and sauté the pieces of fish while stirring continuously for a few seconds. Cover the wok and cook until the fish is golden brown.
- After that, add the pineapple, bell pepper, onions, tomatoes and cucumber and mix. Cook for 2 to 3 minutes then add the sauce and mix.
- Continue cooking for 1 minute over high heat without ceasing to stir so that the fish does not stick to the pan.
- Serve warm with Rice.
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Ingredients
3 tablespoons cornstarch
1 cucumber
1 onion
100ml white vinegar
2 tablespoons of white sugar
1 teaspoon crushed red pepper
Salt and pepper
500g fish fillet
100g pineapple
1 green pepper
1 tomato
Instructions
- Wash and cut the fish into strips, season with salt and pepper in a bowl. Add the cornstarch and mix well.
- Cut the pineapple into pieces, the cucumber into large cubes, the pepper into pieces, the tomatoes into quarters and the onion into pieces.
- Prepare a sauce in a bowl by adding the vinegar, sugar and chilli, mix well and set aside.
- On medium heat, heat a pan with a little oil and sauté the pieces of fish while stirring continuously for a few seconds. Cover the wok and cook until the fish is golden brown.
- After that, add the pineapple, bell pepper, onions, tomatoes and cucumber and mix. Cook for 2 to 3 minutes then add the sauce and mix.
- Continue cooking for 1 minute over high heat without ceasing to stir so that the fish does not stick to the pan.
- Serve warm with Rice.