Hey everyone, 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. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Hot, Sweet and Sour Poached Fish Fillets with Mushrooms and Baby Bok Choy is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Hot, Sweet and Sour Poached Fish Fillets with Mushrooms and Baby Bok Choy is something that I’ve loved my entire life.
To get started with this particular recipe, we have to first 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 can achieve it.
The ingredients needed to make Hot, Sweet and Sour Poached Fish Fillets with Mushrooms and Baby Bok Choy:
- Get 2 pounds fresh cod or bass or any thick white fish fillets, skin removed
- Prepare 1 tablespoon mayonnaise
- Take 2 tablespoon extra virgin olive oil, I used chili infused, divided use
- Prepare 2 tablespoon butter, divided use
- Prepare 2 teaspoon asian seasoning blend spice plus more for sprinkling
- Make ready 1/4 cup rice flour
- Prepare 1/4 cup cornstarch
- Prepare 8 button mushrooms
- Prepare 4 baby bok choys
- Get for broth
- Make ready 3 cups low or no sodium chicken broth
- Take 1 tablespoon tamari soy sauce
- Make ready juice of 1 lime
- Take 3 tablespoons seasoned rice vinegar
- Make ready 1/4 teaspoon ground ginger
- Get 1/4 teaspoon black pepper
- Get 3 tablespoon tomato paste
- Take 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.
So that’s going to wrap this up for this special food hot, sweet and sour poached fish fillets with mushrooms and baby bok choy recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
