Recipe of Super Quick Homemade Hot, Sweet and Sour Poached Fish Fillets

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The ingredients needed to make Hot, Sweet and Sour Poached Fish Fillets:

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

Instructions 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

Sprinkle salt, pepper, and corn flour over the fish pieces. Heat the oil in a wok or frying pan over medium high heat. When the oil is hot add the fish pieces and fry until golden brown. 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. To make the sweet and sour sauce, in a saucepan, mix thoroughly the cornstarch and sugar in water.

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