Ingredients
- 500 g fish fillet
- 1 jar of ready-made Sunny sweet and sour sauce
- 100 g pineapple
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/2 cucumber
- 1 onion
- 1 tablespoon white vinegar
- 3 tablespoons “cange powder”
- Salt and pepper
Instructions
- Begin by cutting the fish into strips and marinating them for 15 minutes in a mixture of salt, pepper, and Mauritian “cange powder” (or a substitute blend of cornstarch and your preferred spices).
- While the fish marinades, dice the bell peppers, pineapple, and peeled cucumber. Cut the onion into quarters.
- In a pan with oil, fry the fish strips until golden brown, turning them occasionally to ensure even cooking.
- In a wok, sauté the diced bell peppers, onion quarters, cucumber, and pineapple. Add vinegar and cook for 2 to 3 minutes.
- Incorporate the pre-made Sunny sweet and sour sauce, mixing thoroughly. Serve the dish hot, garnished with chopped green onions.
