Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, hot, sweet and sour poached fish fillets with mushrooms and baby bok choy. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Great recipe for Hot, Sweet and Sour Poached Fish Fillets with Mushrooms and Baby Bok Choy. 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, sweet and sour, leaming to the spicy side. Its a light flavorful meal good.
Hot, Sweet and Sour Poached Fish Fillets with Mushrooms and Baby Bok Choy is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Hot, Sweet and Sour Poached Fish Fillets with Mushrooms and Baby Bok Choy is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can cook hot, sweet and sour poached fish fillets with mushrooms and baby bok choy using 19 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Hot, Sweet and Sour Poached Fish Fillets with Mushrooms and Baby Bok Choy:
- Get 2 pounds fresh cod or bass or any thick white fish fillets, skin removed
- Prepare 1 tablespoon mayonnaise
- Make ready 2 tablespoon extra virgin olive oil, I used chili infused, divided use
- Make ready 2 tablespoon butter, divided use
- Make ready 2 teaspoon asian seasoning blend spice plus more for sprinkling
- Make ready 1/4 cup rice flour
- Make ready 1/4 cup cornstarch
- Take 8 button mushrooms
- Take 4 baby bok choys
- Take for broth
- Make ready 3 cups low or no sodium chicken broth
- Make ready 1 tablespoon tamari soy sauce
- Take juice of 1 lime
- Prepare 3 tablespoons seasoned rice vinegar
- Get 1/4 teaspoon ground ginger
- Make ready 1/4 teaspoon black pepper
- Get 3 tablespoon tomato paste
- Make ready 2 tablespoon honey
- Get 2 teaspoons sriracha hot sauce
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Instructions to make Hot, Sweet and Sour Poached Fish Fillets with Mushrooms and Baby Bok Choy:
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a skilet. Add bok choy, cut side down and mushrooms, sprinkle with asian seasoning.
- Cook about 4 minutes on medium to just wllt bok choy, remove bok choy to a plate.
- 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
- Remove about 2 cups of poaching liquid to a pan. Bring to a boil and reduce liquid by half to get a thicker sauce.
- Combine rice flour, cornstarch and the 2 teaspoons asian seasoning to a plate.
- Brush fish very lightly with mayonnaise.
- Dip fish in flour mixture for a very lightly coat, shake off any excess.
- In a skillet large enough to cook fish in one layer heat 1 tablespoon butter and 1 tablspoon olive oil. Get a nice sear on the fish, about 1-2 minute per side.
- Add broth to fish in skillet, cover and cook on low until fish is done, about 8 minutes depending on thickness of fish.
- 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 the reduced sauce and serve the rest on the side. Rice is good with this as a side dish.
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