This is another popular Trinidadian Chinese dish, and while folks in the United States will recognize the “sweet and sour” from American Chinese takeout menus, the Trinidadian version makes use of the ubiquitous hot pepper and the French method of first poaching the fish in a court bouillon, perhaps a culinary holdover from the very brief period of French colonization.
Prepare a poaching liquid for the fish by combining
While fish is poaching prepare the sweet and sour sauce: Combine
Remove the fish fillets from their poaching liquid and place on a deep rimmed platter. Pour the sweet and sour sauce over them. Serve with rice.
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