Step-by-Step Guide to Prepare Yummy Hot, Sweet and Sour Poached Fish Fillets

Hello everybody, welcome to our recipe page. Today I’m gonna show you how to prepare a special dish, Hot, Sweet and Sour Poached Fish Fillets. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really 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 achieve that.

Ingredients of Hot, Sweet and Sour Poached Fish Fillets

1. It’s 2 pounds of fresh cod or bass or any thick white fish fillets, skin removed.
2. Take 1 tablespoon of mayonnaise.
3. You need 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. Make ready 1/4 cup of rice flour.
7. Make ready 1/4 cup of cornstarch.
8. You need 8 of button mushrooms.
9. It’s 4 of baby bok choys.
10. Make ready of FOR BROTH.
11. You need 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. Prepare 3 tablespoon of tomato paste.
17. It’s 1 tablespoon of honey.
18. Make ready 2 teaspoons of sriracha hot sauce.

It is one of the easiest and quickest fish dish that you can make.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.

Hot, Sweet and Sour Poached Fish Fillets step by 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..
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.

A tasty sweet and sour fish fillet for those who like to eat fish without those tiny fish bones.You only have to coat the fish fillet with eggs and bread crumbs before frying and just cooking the sauce with very few ingredients then combine them, the fish and the sauce, then serve hot.Sweet and sour Mahi-mahi is a type of sweet and sour fish recipe.

Great idea but the veggies and fish were fairly bland.Recommend adding a half-pinch salt or up the dill.Sweet and Sour Fish Recipe from Easter China uses deep-fried white fish fillets and a sweet and sour sauce made with tomato paste and vinegar. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) This "sweet and sour fish fillet" recipe.Dredge in cornstarch and allow to dry slightly on waxed paper.The oil must be very hot.