How to Make Speedy Hot, Sweet and Sour Poached Fish Fillets with Mushrooms and Baby Bok Choy

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, hot, sweet and sour poached fish fillets with mushrooms and baby bok choy. One of my favorites food recipes. This time, I’m gonna 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 current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Hot, Sweet and Sour Poached Fish Fillets with Mushrooms and Baby Bok Choy is something that I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. 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 it.

The ingredients needed to make Hot, Sweet and Sour Poached Fish Fillets with Mushrooms and Baby Bok Choy:

1. Get 2 pounds fresh cod or bass or any thick white fish fillets, skin removed
2. Prepare 1 tablespoon mayonnaise
3. Prepare 2 tablespoon extra virgin olive oil, I used chili infused, divided use
4. Prepare 2 tablespoon butter, divided use
5. Take 2 teaspoon asian seasoning blend spice plus more for sprinkling
6. Prepare 1/4 cup rice flour
7. Get 1/4 cup cornstarch
8. Prepare 8 button mushrooms
9. Get 4 baby bok choys
10. Prepare for broth
11. Make ready 3 cups low or no sodium chicken broth
12. Make ready 1 tablespoon tamari soy sauce
13. Prepare juice of 1 lime
14. Take 3 tablespoons seasoned rice vinegar
15. Prepare 1/4 teaspoon ground ginger
16. Take 1/4 teaspoon black pepper
17. Make ready 3 tablespoon tomato paste
18. Get 2 tablespoon honey
19. Prepare 2 teaspoons sriracha hot sauce

Steps to make Hot, Sweet and Sour Poached Fish Fillets with Mushrooms and Baby Bok Choy:

1. Heat 1 tablespoon butter and 1 tablespoon olive oil in a skilet. Add bok choy, cut side down and mushrooms, sprinkle with asian seasoning.
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. Remove about 2 cups of poaching liquid to a pan. Bring to a boil and reduce liquid by half to get a thicker sauce.
5. Combine rice flour, cornstarch and the 2 teaspoons asian seasoning to a plate.
6. Brush fish very lightly with mayonnaise.
7. Dip fish in flour mixture for a very lightly coat, shake off any excess.
8. 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.
9. Add broth to fish in skillet, cover and cook on low until fish is done, about 8 minutes depending on thickness of fish.
11. 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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