Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, hot, sweet and sour poached fish fillets. It is one of my favorites. 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 favored of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Hot, Sweet and Sour Poached Fish Fillets is something that I’ve loved my entire life. They’re nice and they look wonderful.

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 use a thermometer or check the temperature by putting a drop of batter into the oil.

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

Dredge in cornstarch and allow to dry slightly on waxed paper. The oil must be very hot. Use fork and place fish in hot oil. Remove to towel and cook more.

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

Repeat until all the fish is cooked. Serve over brown rice, then sauce on top. Sweet and sour dishes are common, but when it comes to fish, many shy away because of fish bones. Solve that problem by using fillets which Season fillets with salt and ground black pepper on both sides. Heat a nonstick pan over medium heat.

So that is going to wrap this up with this exceptional food hot, sweet and sour poached fish fillets recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!