How to Make Perfect Hot, Sweet and Sour Poached Fish Fillets

Hot, Sweet and Sour Poached Fish Fillets. Sweet and Sour Fish Fillets: Recipe Instructions. Make sure your fish fillet is clean and pat dry to ensure your fried fish gets really crispy. You can use a thermometer or check the temperature by putting a drop of batter into the oil.

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. You can have Hot, Sweet and Sour Poached Fish Fillets using 18 ingredients and 10 steps. Here is how you cook that.

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

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. Sea salt and freshly ground white pepper. For the sauce: Place a wok over high heat and when the wok is hot, add the oil.

Hot, Sweet and Sour Poached Fish Fillets instructions

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.

Sweet and sour dishes are common, but when it comes to fish, many shy away because of fish bones. Solve that problem by using fillets which Season fillets with salt and ground black pepper on both sides. Heat a nonstick pan over medium heat. Heat half the oil and pan fry the fish until cooked. Dredge in cornstarch and allow to dry slightly on waxed paper.