Poisson aigre doux

Poisson aigre doux is a traditional fish dish hailing from Mauritius. The dish consists of fried fish in a sweet and sour sauce. The list of ingredients usually includes fish fillets, bell peppers, onions, tomatoes, carrots, pineapple, mushrooms, corn, garlic, soy sauce, vinegar, sugar, cornflour, eggs, salt, pepper, and scallions. The fish is cut into pieces, dipped in beaten eggs, rolled in cornflour, then fried in hot oil. The vegetables are sautéed in oil, then mixed with soy sauce, vinegar, and sugar. The fried fish pieces are added to the pan, and the combination is shortly simmered before it's garnished with scallions and served while still hot. The dish can be served as a standalone meal or an appetizer.