Hot, Sweet and Sour Poached Fish Fillets
Hot, Sweet and Sour Poached Fish Fillets

Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, hot, sweet and sour poached fish fillets. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Sweet and Sour Fish Fillets: Recipe Instructions. Make sure your fish fillet is clean and pat dry to ensure your fried fish gets really crispy. You can use a thermometer or check the temperature by putting a drop of batter into the oil.

Hot, Sweet and Sour Poached Fish Fillets is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Hot, Sweet and Sour Poached Fish Fillets is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have hot, sweet and sour poached fish fillets using 18 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Hot, Sweet and Sour Poached Fish Fillets:
  1. Prepare 2 pounds fresh cod or bass or any thick white fish fillets, skin removed
  2. Prepare 1 tablespoon mayonnaise
  3. Take 2 tablespoon extra virgin olive oil, I used chili infused, divided use
  4. Get 2 tablespoon butter, divided use
  5. Get 2 teaspoon asian seasoning blend spice plus more for sprinnkling
  6. Get 1/4 cup rice flour
  7. Get 1/4 cup cornstarch
  8. Make ready 8 button mushrooms
  9. Prepare 4 baby bok choys
  10. Take FOR BROTH
  11. Make ready 4 cups low or no sodium chicken broth
  12. Make ready 1 tablespoon tamari soy sauce
  13. Get juice of 1 lime
  14. Prepare 2 tablespoons seasoned rice vinegar
  15. Take 1/4 teaspoon ground ginger
  16. Make ready 3 tablespoon tomato paste
  17. Prepare 1 tablespoon honey
  18. Prepare 2 teaspoons sriracha hot sauce

I like the light taste of this dish. I didn't make the cornstarch mixture, but served the fish and veggies over rice instead. Great idea but the veggies and fish were fairly bland. Recommend adding a half-pinch salt or up the dill.

Steps to make Hot, Sweet and Sour Poached Fish Fillets:
  1. Heat 1 tablespoon butter and 1 tablespoon olive oil in a skilet. Add bok choy, cut side down and mushrooms, sprinkle with asian seasonong.
  2. Cook about 4 minutes on medium to just wllt bok choy, remove bok choy to a plate
  3. Into skillet with mushrooms add chicken broth, tamari sauce, lime juice, seasoned rice vinegar, tomato paste, ginger, pepper, sriracha and honey. Simmer about 15 to 20minutes on medium low until reduced slighly
  4. Combine rice flour , cornstarch and the 2 teaspoons asian seasoning asian on a plate
  5. Brush fish very lightly with mayonaisse
  6. Dip fush in flour mixture to very lightly coat, shake off any excess
  7. In a skillet large enough to cook fish in one layer heat 1 tablespoon butter and 1 tablspoon olive oil.Sear fish until holden anout 1 minute per side
  8. Add broth to fish in skillet, cover and cook on low until fish is done, about 8 minutes depending on thickness of fish.
  10. Carefully remove fillets to serving plate, add baby bok choy to broth just for a minute to reheat, Serve fish with bok choy and mushrooms. Drizzle with broth ans serve the rest on the side. Rice is good with this as a side dish

They only involve a few simple ingredients such as pineapple juice, ketchup, brown sugar, soy sauce, vinegar, corn starch, and ground black pepper for the sauce. I use haddock, but you can use the fish or your choice. Sea salt and freshly ground white pepper. For the sauce: Place a wok over high heat and when the wok is hot, add the oil. Bayou Fish Fillets With Sweet-Hot Pecan Sauce, Grilled Cilantro Lime Fish Fillets, and Hot & sour fish soup are very similar to this recipe.

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