chinese food · fish · Mauritian food

Sweet And Sour Fish – Mauritian Poisson Aigre – Doux

 

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Love Chinese take outs?

I love them too especially their sweet and sour.There is something else about Chinese cuisines.I don’t think there will be enough words to describe how amazing this cuisine is.It is bound by so many cultures and flavours of so many many years of traditions. Aah and their noodles namely Udon,Ramen,Soba and many more drooling dishes.I am a great fan of Chinese cuisine however mostly inclined towards the Thai or Vietnamese ones. And there are so many dishes yet for me to try at home. For now I am always looking for simple and easy to make to go dishes because I know this will facilitate many students who are living abroad or busy mums looking for quick dinner fix.

Sweet and Sour Fish might seem complicated at first especially in terms of balance in flavours. Still you can come close to those like restaurants one with just a little precision. Sweet and Sour Fish is so delectably good and I love this almost sticky glaze at the end on the fish! A dish that really outshine itself and yet so easy to make. With added pineapples and lemons as well as a good spoonful of ginger all slow cooked beautifully in its own juices, you won’t be able to wait really in order to tuck in.I love to serve mine over a bed of Cantonese rice and probably some braised Pak Choi on the side to complete the whole menu. You can serve them over plain white rice or in a baguette really. Either way they will taste amazing and works wonders as to go lunch.

We also have Sweet and Sour Chicken which is very widely consumed here in Mauritius. However I think the most enjoyed one is that of a Sweet and Sour Squid! The most amazing combination of flavours when it comes to making it with seafood. They never go unseen on tables at restaurants here in Mauritius. That is pretty much the beauty of Mauritian Cuisine, tropical flavours that will hit you through in just one bite. I would love to know if you make yours any differently. Do not hesitate to drop some few lines if ever you love Chinese food just like me. Also for the coming weeks , I will be re creating some of the most searched and viewed oldest posts from the blog archives. As you all know a new blog is on its way so just creating better visual content to go along. Still all your views and appreciation as well as suggestions are so very welcomed.

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Sweet And Sour Fish – Mauritian Poisson Aigre – Doux

Serves 5

Preparation time : 20 mins
Cooking time : 30 mins

Ingredients :

  • 500g of Fish – Tuna chunks
  • 1 egg
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 white onions
  • 1 cup of chopped Mushrooms
  • 1 cup of baby corn
  • 1 cup of diced pineapple
  • 2 birds eye red chilli (optional)
  • 1 tbsp ginger paste
  • 3 tbsp of Corn Starch
  • Spring onions
  • Salt/Pepper/Sugar to taste
  • Vegetable oil for frying


For the Sweet and Sour sauce :

  • 1 tbsp of Sugar
  • 1/2 a Lemon juice
  • 3 tbsp of Oyster sauce
  • 1 tbsp of Fish/Soy sauce
  • 1 tsp of Corn starch
  • 1 cup of water

 

Method:

  • Cut your tuna fish into chunks and season with salt/pepper.
  • In a bowl mix the cornstarch and 1 egg together into a thick batter.
  • Coat the fish chunks and leave to rest for 10 mins.
  • In a pan heat some vegetable oil and then shallow until golden brown.
  • Remove and strain on a paper towel while you make your sauce.
  • In another pan ,add 2 tsp of oil and the ginger paste.
  • Add your onions,mushrooms,mixed bell peppers, corn and pineapples and stir fry on low heat.
  • Next pour in the sauce to the mix and give it a good stir.
  • Simmer for 10 mins then add the fish chunks.
  • Add water accordingly,salt/pepper accordingly and leave to cook for 10 mins more.
  • Remove and serve with chopped red chillies on top if you like it hot.
  • Else serve over plain fried rice or even white rice with a sprinkle of sesame seeds for extra crunch.

Note: You will know when it is ready to serve when the sauce has thicken almost forming a glaze over the fish.


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