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Poisson Sauce Aigre-douce

Poisson aigre doux is a traditional fish dish hailing from Mauritius. The dish consists of fried fish in a sweet and sour sauce.

The dish can be served as a standalone meal or an appetizer.

Poisson Sauce Aigre-douce is an inexpensive dish, easy to make, and “a real little happiness”.

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Poisson Sauce Aigre-douce Recipe

Every firm, white fish fillet is ready for this recipe.
If we prepare the sweet and sour sauce in advance, its taste will be more delicate and we can complete the dish in less than 10 minutes, just before serving.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine French


  • Fish fillet (fillets de perche)
  • 1 small box of red peppers
  • 1 small box of crushed tomatoes
  • 1 tablespoon grated fresh ginger
  • 1 big onion
  • 1 garlic clove
  • soy sauce, salt
  • cider vinegar
  • oil
  • sugar
  • green bell pepper


  • Gold the minced onion in 1 tablespoon of oil.
  • Add peppers cut into strips or squares, let it cook for a few minutes
  • Then add the sugar and let some caramelize.
  • Add crushed tomatoes, ginger, crushed or minced garlic, salt, soy sauce, and cider vinegar, let it simmer with the saucepan being covered.
  • Add in your green bell pepper
  • Meanwhile, cut the diced fish out, and quickly golden it in 1 tablespoon of oil, salt and pepper, and drip.
  • Then put it into the sauce for about 5 minutes on soft fire, or 10 minutes, fire stopped.
  • Serve warm with rice



The perch is a small fish, which is recognizable by its silver scales and striped body. It is very much sought after for its delicately flavoured fillets. They are served by the dozen, cooked in butter “à la meunière”, fried in a batter or accompanied by a light sauce.


Serving: 100g
Keyword Poisson Sauce Aigre Douce
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