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Home Spicy Hot Hot, Sweet and Sour Poached Fish Fillets with Mushrooms and Baby Bok Choy

Hot, Sweet and Sour Poached Fish Fillets with Mushrooms and Baby Bok Choy

Name: How to cook Hot, Sweet and Sour Poached Fish Fillets with Mushrooms and Baby Bok Choy - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

fenway

Hot, Sweet and Sour Poached Fish Fillets with Mushrooms and Baby Bok Choy

This is a moist way to cook fish, the poaching keeps the fish tender and soft. The poaching liquid for this dish is a take on hot, sweet and sour, leaming to the spicy side. Its a light flavorful meal good with rice or asian noodles for the extra sauce.

Ingredient

Food ration :

4 servings

Cooking time :

20 mins

2 pounds

fresh cod or bass or any thick white fish fillets, skin removed

1 tablespoon

mayonnaise

2 tablespoon

extra virgin olive oil, I used chili infused, divided use

2 tablespoon

butter, divided use

2 teaspoon

asian seasoning blend spice plus more for sprinkling

1/4 cup

rice flour

1/4 cup

cornstarch

button mushrooms

baby bok choys

3 cups

low or no sodium chicken broth

1 tablespoon

tamari soy sauce

3 tablespoons

seasoned rice vinegar

1/4 teaspoon

ground ginger

1/4 teaspoon

black pepper

3 tablespoon

tomato paste

2 tablespoon

honey

2 teaspoons

sriracha hot sauce

Cooking instructions

* 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 seasoning.

* Step 2

Cook about 4 minutes on medium to just wllt bok choy, remove bok choy to a plate.

* Step 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

* Step 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.

* Step 5

Combine rice flour, cornstarch and the 2 teaspoons asian seasoning to a plate.

* Step 6

Brush fish very lightly with mayonnaise.

* Step 7

Dip fish in flour mixture for a very lightly coat, shake off any excess.

* Step 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.

* Step 9

Add broth to fish in skillet, cover and cook on low until fish is done, about 8 minutes depending on thickness of fish.

* Step 10

* Step 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.