How to Make Delicious Hot, Sweet and Sour Poached Fish Fillets

Hot, Sweet and Sour Poached Fish Fillets. Great recipe for Hot, Sweet and Sour Poached Fish Fillets. This is a moist way to cook fish, the poaching keeps the fish tender and soft. The poaching liquid for this dish is a take on hot and sweet and sout, leaming to the spicy side.

Immerse salmon in liquid, skin-side down, reduce heat to low,. Heat a wok with oil over high heat till hot. Fry the fish in two batches. 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. Prepare 2 pounds of fresh cod or bass or any thick white fish fillets, skin removed.
2. Prepare 1 tablespoon of mayonnaise.
3. Prepare 2 tablespoon of extra virgin olive oil, I used chili infused, divided use.
4. Prepare 2 tablespoon of butter, divided use.
5. Prepare 2 teaspoon of asian seasoning blend spice plus more for sprinnkling.
6. It's 1/4 cup of rice flour.
7. It's 1/4 cup of cornstarch.
8. You need 8 of button mushrooms.
9. It's 4 of baby bok choys.
10. Prepare of FOR BROTH.
11. Prepare 4 cups of low or no sodium chicken broth.
12. It's 1 tablespoon of tamari soy sauce.
13. It's of juice of 1 lime.
14. It's 2 tablespoons of seasoned rice vinegar.
15. Prepare 1/4 teaspoon of ground ginger.
16. It's 3 tablespoon of tomato paste.
17. You need 1 tablespoon of honey.
18. You need 2 teaspoons of sriracha hot sauce.

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. The poaching liquid for this dish is a take on hot and sweet and sout, leaming to the spicy side. Add the fish to the boiling water, cover, and remove from the heat.

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.

Gently lift the fillets out, one at a time, with a wide slotted spatula. The poaching liquid for this dish is a take on hot and sweet and sout, leaming to the spicy side. Its a light flavorful meal good with rice or asian noodles for the extra sauce. Sprinkle fish fillet with salt and pepper, then coat with flour. Set aside in a serving plate.