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

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, hot, sweet and sour poached fish fillets. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Hot, Sweet and Sour Poached Fish Fillets is one of the most favored of current viral meals on earth. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Hot, Sweet and Sour Poached Fish Fillets is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. You can cook 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. Take 2 tablespoon extra virgin olive oil, I used chili infused, divided use
  4. Get 2 tablespoon butter, divided use
  5. Prepare 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. Make ready 8 button mushrooms
  9. Prepare 4 baby bok choys
  10. Take FOR BROTH
  11. Take 4 cups low or no sodium chicken broth
  12. Get 1 tablespoon tamari soy sauce
  13. Take juice of 1 lime
  14. Take 2 tablespoons seasoned rice vinegar
  15. Prepare 1/4 teaspoon ground ginger
  16. Take 3 tablespoon tomato paste
  17. Prepare 1 tablespoon honey
  18. Make ready 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

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