Simple Way to Prepare Ultimate Hot, Sweet and Sour Poached Fish Fillets

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, hot, sweet and sour poached fish fillets. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Hot, Sweet and Sour Poached Fish Fillets is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Hot, Sweet and Sour Poached Fish Fillets is something that I’ve loved my entire life.

To get started with this particular recipe, we have to 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 it.

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. Get 1/4 cup cornstarch
8. Make ready 8 button mushrooms
9. Take 4 baby bok choys
10. Make ready FOR BROTH
11. Prepare 4 cups low or no sodium chicken broth
12. Take 1 tablespoon tamari soy sauce
13. Prepare juice of 1 lime
14. Make ready 2 tablespoons seasoned rice vinegar
15. Make ready 1/4 teaspoon ground ginger
16. Make ready 3 tablespoon tomato paste
17. Get 1 tablespoon honey
18. Take 2 teaspoons sriracha hot sauce

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

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