Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, hot, sweet and sour poached fish fillets with mushrooms and baby bok choy. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Hot, Sweet and Sour Poached Fish Fillets with Mushrooms and Baby Bok Choy is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Hot, Sweet and Sour Poached Fish Fillets with Mushrooms and Baby Bok Choy is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can have hot, sweet and sour poached fish fillets with mushrooms and baby bok choy using 19 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Hot, Sweet and Sour Poached Fish Fillets with Mushrooms and Baby Bok Choy:
- Take 2 pounds fresh cod or bass or any thick white fish fillets, skin removed
- Make ready 1 tablespoon mayonnaise
- Prepare 2 tablespoon extra virgin olive oil, I used chili infused, divided use
- Take 2 tablespoon butter, divided use
- Make ready 2 teaspoon asian seasoning blend spice plus more for sprinkling
- Get 1/4 cup rice flour
- Make ready 1/4 cup cornstarch
- Take 8 button mushrooms
- Prepare 4 baby bok choys
- Get for broth
- Get 3 cups low or no sodium chicken broth
- Prepare 1 tablespoon tamari soy sauce
- Take juice of 1 lime
- Prepare 3 tablespoons seasoned rice vinegar
- Make ready 1/4 teaspoon ground ginger
- Make ready 1/4 teaspoon black pepper
- Get 3 tablespoon tomato paste
- Prepare 2 tablespoon honey
- Get 2 teaspoons sriracha hot sauce
Steps 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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So that is going to wrap it up for this exceptional food hot, sweet and sour poached fish fillets with mushrooms and baby bok choy recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
