Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special 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 bit unique. This is gonna smell and look delicious.

Hot, Sweet and Sour Poached Fish Fillets with Mushrooms and Baby Bok Choy is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Hot, Sweet and Sour Poached Fish Fillets with Mushrooms and Baby Bok Choy is something that 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 with mushrooms and baby bok choy using 19 ingredients and 11 steps. Here is how you can achieve that.

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

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

Instructions 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.

So that is going to wrap it up with this exceptional food hot, sweet and sour poached fish fillets with mushrooms and baby bok choy recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!