Recipe of Ultimate Hot, Sweet and Sour Poached Fish Fillets

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, hot, sweet and sour poached fish fillets. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Hot, Sweet and Sour Poached Fish Fillets is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Hot, Sweet and Sour Poached Fish Fillets is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin 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. Get 2 pounds fresh cod or bass or any thick white fish fillets, skin removed
2. Take 1 tablespoon mayonnaise
3. Get 2 tablespoon extra virgin olive oil, I used chili infused, divided use
4. Make ready 2 tablespoon butter, divided use
5. Take 2 teaspoon asian seasoning blend spice plus more for sprinnkling
6. Take 1/4 cup rice flour
7. Make ready 1/4 cup cornstarch
8. Take 8 button mushrooms
9. Get 4 baby bok choys
10. Take FOR BROTH
11. Take 4 cups low or no sodium chicken broth
12. Take 1 tablespoon tamari soy sauce
13. Make ready juice of 1 lime
14. Get 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 it up for this exceptional food hot, sweet and sour poached fish fillets recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!