Steps to Cook Appetizing Asian Butter Poached Cod Fillets

Hello everybody, welcome to our recipe page. Today I’m gonna show you how to make a special dish, Asian Butter Poached Cod Fillets. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Asian Butter Poached Cod Fillets Recipe.

You can cook Asian Butter Poached Cod Fillets using 24 ingredients and 13 steps. Here is how you cook that.

Ingredients of Asian Butter Poached Cod Fillets

1. Make ready of For Fish.
2. It’s 1 1/2 pounds of fresh cod, cut into 4 serving pieces.
3. Prepare 1 tablespoon of chili infused olive pil.
4. It’s as needed of Sriracha seasoning salt and pepper.
5. Make ready of For Sauce.
6. Make ready 1 teaspoon of sriracha chili sauce.
7. It’s 1 cup of chicken broth.
8. Make ready 1/2 cup of heavy cream.
9. Make ready 1 of shallot, minced.
10. Make ready 2 cloves of garlic minced.
11. Make ready of juice of 1 lemon.
12. Prepare 8 of mushrooms, halved if large.
13. You need 3 tablespoons of seasoned rice vinegar.
14. Prepare 1/4 teaspoon of ground ginger.
15. It’s 1 tablespoon of tamari soy sauce.
16. Prepare 6 tablespoons of butter.
17. It’s of For Vegetables.
18. It’s 2 of red hot chilis, thin sliced.
19. It’s 8 of baby bok choy.
20. You need 1 tablespoon of butter.
21. Take 1 teaspoon of asian seasoning blend.
22. You need of For Garnish.
23. You need as needed of chopped fresh parsley,.
24. Make ready as needed of sliced green onions,.

Asian Butter Poached Cod Fillets instructions

1. In a skillet neat the butter for the vegetables.
2. Add the bok choy, season with some of the asian seasoning. Sear on both sides just until crisp tender. Remove and set aside.
3. Add the mushrooms, shallot, garlic and hot peppers., season with remaining asian seasoning, cover and soften.
4. .
5. Uncover and add the broth, cream rice vinegar, ginger, soy sauce, lemon juice and sriracha and pepper to taste. Bring to a boil and reduce to a simmer and cook 10 minutes.
6. Remove sauce to bowl and set aside.
7. Pat fish dry, season with sriracha seasoning and pepper.
8. Heat chili olive oil I skillet jarge enough to hold fish in one layer. Sear fish just a minute on each side ubtil golden.
9. Remove to plate as soon as each piece is done. Add reserved broth to skillet fish was seared in, whisk in butter in pieces.
10. Add fish back in cover and cook at a very low simmer about 10 minutes, just until fish is just cooked through, add reserved bok choy..
11. .
12. Garnish with parsley and green onions.
13. Serve in shallow bowls ether over angel hair pasta, rice or with crusty bread for dipping.