Step-by-Step Guide to Cook Speedy Hot, Sweet and Sour Poached Fish Fillets

Hello everybody, I hope you are having an amazing day. Today I will show you a way to prepare a special dish, Hot, Sweet and Sour Poached Fish Fillets. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Hot, Sweet and Sour Poached Fish Fillets Recipe. Sweet and Sour Fish Fillets: Recipe Instructions. Make sure your fish fillet is clean and pat dry to ensure your fried fish gets really crispy.

You can have Hot, Sweet and Sour Poached Fish Fillets using 18 ingredients and 10 steps. Here is how you cook that.

Ingredients of Hot, Sweet and Sour Poached Fish Fillets

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

Serve over brown rice, then sauce on top with soy sauce.Oven - Poached Fish With Wine Sauce.Print recipe Sweet and sour Mahi-mahi is a type of sweet and sour fish recipe.It is one of the easiest and quickest fish dish that you can make.

Hot, Sweet and Sour Poached Fish Fillets instructions

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..
9. .
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.

Use fork and place fish in hot oil.Remove to towel and cook more.Repeat until all the fish is cooked.

I was craving for Sweet and sour fish today, but I am too lazy to go to the Asian store to grab some fresh red snapper.I like the light taste of this dish.I didn't make the cornstarch mixture, but served the fish and veggies over rice instead.Great idea but the veggies and fish were fairly bland.Recommend adding a half-pinch salt or up the dill.