Hot, Sweet and Sour Poached Fish Fillets. Sweet and Sour Fish is a very popular dish in China, and it's almost always served as a whole fish. This recipe is the much easier version Plate and serve immediately! For the best results, this Chinese Sweet and Sour Fish Fillet stir-fry should be cooked and finished right before ringing the dinner bell!

Hot, Sweet and Sour Poached Fish Fillets Repeat until all the fish is cooked. Serve over brown rice, then sauce on top with soy sauce. Oven - Poached Fish With Wine Sauce. You can have Hot, Sweet and Sour Poached Fish Fillets using 18 ingredients and 10 steps. Here is how you cook it.

Ingredients of Hot, Sweet and Sour Poached Fish Fillets

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

Hot, Sweet and Sour Poached Fish Fillets step by step

  1. Heat 1 tablespoon butter and 1 tablespoon olive oil in a skilet. Add bok choy, cut side down and mushrooms, sprinkle with asian seasonong..
  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. Combine rice flour , cornstarch and the 2 teaspoons asian seasoning asian on a plate.
  5. Brush fish very lightly with mayonaisse.
  6. Dip fush in flour mixture to very lightly coat, shake off any excess.
  7. 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.
  8. Add broth to fish in skillet, cover and cook on low until fish is done, about 8 minutes depending on thickness of fish..
  9. .
  10. 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.

A tasty sweet and sour fish fillet for those who like to eat fish without those tiny fish bones. You only have to coat the fish fillet with eggs and bread crumbs before frying and just cooking the sauce with very few ingredients then combine them, the fish and the sauce, then serve hot. Sweet and sour Mahi-mahi is a type of sweet and sour fish recipe. It is one of the easiest and I thought that I can always get frozen fish fillets from my local grocer - and that is what I did. Mahi mahi fillets really works great as an ingredient for sweet and sour fish; I liked how its flavor blends.