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Hot, Sweet And Sour Poached Fish Fillets Recipe

Hot, Sweet and Sour Poached Fish Fillets Recipe
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Category : fish fillets, asiam
Cooking Time : 20 minutes
Serving : 4
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Prepare the ingredients before making Hot, Sweet and Sour Poached Fish Fillets in your home. Then, follow these steps below to serve Hot, Sweet and Sour Poached Fish Fillets for your family or friends.

Ingredients: Hot, Sweet and Sour Poached Fish Fillets

  • 2 pounds fresh cod or bass or any thick white fish fillets, skin removed
  • 1 tablespoon mayonnaise
  • 2 tablespoon extra virgin olive oil, I used chili infused, divided use
  • 2 tablespoon butter, divided use
  • 2 teaspoon asian seasoning blend spice plus more for sprinnkling
  • 1/4 cup rice flour
  • 1/4 cup cornstarch
  • 8 button mushrooms
  • 4 baby bok choys
  • FOR BROTH
  • 4 cups low or no sodium chicken broth
  • 1 tablespoon tamari soy sauce
  • juice of 1 lime
  • 2 tablespoons seasoned rice vinegar
  • 1/4 teaspoon ground ginger
  • 3 tablespoon tomato paste
  • 1 tablespoon honey
  • 2 teaspoons sriracha hot sauce

How to Make Hot, Sweet and Sour Poached Fish Fillets

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Hot, Sweet and Sour Poached Fish Fillets in your home by yourself.

    Step 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.
  • Step 2
  • Cook about 4 minutes on medium to just wllt bok choy, remove bok choy to a plate
  • Step 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
  • Step 4
  • Combine rice flour , cornstarch and the 2 teaspoons asian seasoning asian on a plate
  • Step 5
  • Brush fish very lightly with mayonaisse
  • Step 6
  • Dip fush in flour mixture to very lightly coat, shake off any excess
  • Step 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
  • Step 8
  • Add broth to fish in skillet, cover and cook on low until fish is done, about 8 minutes depending on thickness of fish.
  • Step 9
  • 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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