Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, hot, sweet and sour poached fish fillets with mushrooms and baby bok choy. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really 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 enjoyed by millions daily. It is simple, it is fast, it tastes delicious. 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.

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To begin with this recipe, we have to prepare a few ingredients. 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 cook it.

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

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

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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.

Enjoy Dr La Puma's pizzazz-filled pizza packed with powerful cancer-fighting nutrients. Great recipe for 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.

So that’s going to wrap this 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’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!