Sweet and Sour Fish
Discover the recipe for sweet and sour fish, a classic dish of Sino-Mauritian cuisine. Please note that any white fish filet with firm flesh is good for this recipe.
Ingrédients de la recette
- For the Fish
- 1 kg of monkfish tail (cut into squares of 5cm)
- Tapioca starch or corn starch
- 1 egg
- Salt pepper
- ½ vegetable oil frying
- For the Sauce
- 2 peppers (1 red and 1 green)
- 6 tablespoons brown sugar
- 3 tablespoons white vinegar
- 2 tablespoons of passata
- ½ pineapple
- 1 medium white onion
- 1 tablespoon chili powder
- 3 tablespoons diluted tapioca starch in a bowl of lukewarm water
- Salt pepper
- 1 spoon of fish sauce
Instructions
- 1
For the fish
- 2
Beat the egg in a salad bowl, add salt, pepper and put the monkfish and stir well.
- 3
In another dish, put the tapioca starch and dip in the pieces of monkfish.
- 4
In a frying pan, heat the oil and fry the pieces of monkfish. The exterior must be golden brown and look crisp. Reserve on paper towels. Discard some of the oil but keep a small amount for the sauce.
- 5
For the sauce
- 6
Cut the onions roughly into half-rounds.
- 7
Cut the peppers into thin slices.
- 8
Cut the pineapple by removing the hard piece in the centre.
- 9
In the pan used for monkfish, saute onions and peppers. Add sugar and wait until it melts to form a caramel.
- 10
Pour the vinegar, the fish sauce, salt and pepper. Add the passata, a little water and diluted tapioca starch. Stir well.
- 11
Add the monkfish and pineapple pieces, simmer for about 15 minutes over medium heat. Sprinkle with chilli powder. Serve with basmati plain rice.
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