Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, hot, sweet and sour poached fish fillets. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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.
Hot, Sweet and Sour Poached Fish Fillets is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Hot, Sweet and Sour Poached Fish Fillets is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have hot, sweet and sour poached fish fillets using 18 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Hot, Sweet and Sour Poached Fish Fillets:
- Prepare 2 pounds fresh cod or bass or any thick white fish fillets, skin removed
- Get 1 tablespoon mayonnaise
- Prepare 2 tablespoon extra virgin olive oil, I used chili infused, divided use
- Take 2 tablespoon butter, divided use
- Prepare 2 teaspoon asian seasoning blend spice plus more for sprinnkling
- Get 1/4 cup rice flour
- Make ready 1/4 cup cornstarch
- Get 8 button mushrooms
- Prepare 4 baby bok choys
- Take FOR BROTH
- Make ready 4 cups low or no sodium chicken broth
- Prepare 1 tablespoon tamari soy sauce
- Make ready juice of 1 lime
- Take 2 tablespoons seasoned rice vinegar
- Make ready 1/4 teaspoon ground ginger
- Get 3 tablespoon tomato paste
- Make ready 1 tablespoon honey
- Prepare 2 teaspoons sriracha hot sauce
I like the light taste of this dish. I didn't make the cornstarch mixture, but served the fish and veggies over rice instead. Great idea but the veggies and fish were fairly bland. Recommend adding a half-pinch salt or up the dill.
Instructions to make Hot, Sweet and Sour Poached Fish Fillets:
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a skilet. Add bok choy, cut side down and mushrooms, sprinkle with asian seasonong.
- 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
- Combine rice flour , cornstarch and the 2 teaspoons asian seasoning asian on a plate
- Brush fish very lightly with mayonaisse
- Dip fush in flour mixture to 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.Sear fish until holden anout 1 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.1. 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
Bayou Fish Fillets With Sweet-Hot Pecan Sauce, Grilled Cilantro Lime Fish Fillets, and Hot & sour fish soup are very similar to this recipe. Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish Fillets. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. Dredge in cornstarch and allow to dry slightly on waxed paper. The oil must be very hot.
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