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

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, hot, sweet and sour poached fish fillets. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Hot, Sweet and Sour Poached Fish Fillets is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Hot, Sweet and Sour Poached Fish Fillets is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this 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 can achieve that.

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

So that’s going to wrap this up for this special food hot, sweet and sour poached fish fillets recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!