Hot, Sweet and Sour Poached Fish Fillets with Mushrooms and Baby Bok Choy.
Hey everyone, I hope you're having an incredible day today. Today, we're going to make 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 am going to make it a little bit tasty. This is gonna smell and look delicious.
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To get started with this recipe, we must prepare a few ingredients. 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 cook it.
The ingredients needed to make Hot, Sweet and Sour Poached Fish Fillets with Mushrooms and Baby Bok Choy:
- {Make ready 2 pounds of fresh cod or bass or any thick white fish fillets, skin removed.
- {Get 1 tablespoon of mayonnaise.
- {Get 2 tablespoon of extra virgin olive oil, I used chili infused, divided use.
- {Make ready 2 tablespoon of butter, divided use.
- {Make ready 2 teaspoon of asian seasoning blend spice plus more for sprinkling.
- {Make ready 1/4 cup of rice flour.
- {Get 1/4 cup of cornstarch.
- {Prepare 8 of button mushrooms.
- {Prepare 4 of baby bok choys.
- {Prepare of for broth.
- {Take 3 cups of low or no sodium chicken broth.
- {Get 1 tablespoon of tamari soy sauce.
- {Get of juice of 1 lime.
- {Prepare 3 tablespoons of seasoned rice vinegar.
- {Make ready 1/4 teaspoon of ground ginger.
- {Prepare 1/4 teaspoon of black pepper.
- {Prepare 3 tablespoon of tomato paste.
- {Take 2 tablespoon of honey.
- {Prepare 2 teaspoons of sriracha hot sauce.
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..
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- 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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