Main Courses

Sweet and Sour Fish (spicy)


Do you like Asian food? In particular Chinese and Vietnamese food? I love it. I’ll soon be doing a post on Mauritian cuisine, because the Mauritian cuisine is a mix of culture and ethnies ancestral food, and among others we have a typical Chinese Mauritian food.

You may wonder why I am telling you that? Well, it is because having a mix Mediteranean/Mauritian diet, I’m used to eat Chinese Mauritian food. Now it is an issue because for almost every recipe, you need soy sauce and/or oyster sauce. Unfortunately soy sauce is made from wheat, and so far I didn’t find an adequate ingredient to replace it. That’s why I am really ecstatic to still be able to cook a few recipes until I find a suitable substitute to soy sauce.

The other challenge I face is to cook tomato free, which is less dificult for chinese cooking. As replacement of tomato sauce, I use sweet chili sauce. It doesn’t bear well its name because the sauce I have is not sweet at all, just spicy.

Serve: 4

Time: Prep Time- 25 min, Cooking time 20 min

Tools: Frying pans


  • 4 white fish filet (similar to tilapia or hake)
  • 1 3/4 cups corn starch + 1 tsp of corn starch
  • 2 white onions
  • 2 small bell peppers of a different color ( 1 red and 1 green for a better look, otherwise 2 distinctive color peppers)
  • 1 pineapple or a can of 500g/ 20 oz/of pineapple slices
  • 100 g/ 4 oz soy sprouts (optional)
  • 1/2 cup regular orange juice (not too sweet)
  • 1/2 cup sweet chili sauce (if it’s too hot, replace by 1/2 cup of tomato sauce)
  • 1 cup of water + 2 tbs water
  • 2 tsp vinegar (chinese white wine vinegar/ japanese rice vinegar or white vinegar)
  • 2 tsp of granulated sugar
  • 1 tsp of grated ginger, or 1/2 cup of fine sticks of ginger (if you like ginger)
  • 1/2 tsp of grated garlic or garlic paste
  • Vegetable oil for frying
  • Salt (according to taste)



1. Rince the fish filets. Cut the filets in big chunks (6 to 8 chunks per filet).

2. Coat the fish chunks with corn starch.

3. In a frying pan, on medium heat, add vegetable oil, and briefly fry the chunks on each side. Reserve for later.


1. In a bowl, mix the water, orange juice, sweet chili sauce, vinegar, sugar, garlic and grated ginger (if you choose this option instead of ginger sticks). Let’s call it the Sauce Mixture. Reserve.

2. In a glass, add 2 tbs of water (room temperature) and 1 tsp of corn starch. Reserve.

3. Cut the pineapple or slices of pineapple in big chunks. Reserve.

4. In a big frying pan, on medium heat, in a little amount of oil, fry the peppers and onion until golden.

5. When golden, add the pineapple chunks, the ginger sticks (optional) and the Sauce Mixture . Add the water/corn starch  and let it cook  on medium heat for 4-5 minutes, until it sligtly thickens. Salt to taste.

6. When the sauce is thickening,  add the soy sprouts and the fried coated fish. Let it cook on low heat for about 1-2 minutes and stir, the fish must be soaked with the sauce.

I splitted the sauce in two, to make shrimps for my hubby and fish for myself.



















2 thoughts on “Sweet and Sour Fish (spicy)”

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