Step-by-Step Guide to Prepare Andrew Copley Hot, Sweet and Sour Poached Fish Fillets

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, hot, sweet and sour poached fish fillets. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Hot, Sweet and Sour Poached Fish Fillets is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Hot, Sweet and Sour Poached Fish Fillets is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have hot, sweet and sour poached fish fillets using 18 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Hot, Sweet and Sour Poached Fish Fillets:

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

Steps to make Hot, Sweet and Sour Poached Fish Fillets:

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.
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

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