Asian Butter Poached Cod Fillets
Asian Butter Poached Cod Fillets

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, asian butter poached cod fillets. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Asian Butter Poached Cod Fillets is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Asian Butter Poached Cod Fillets is something which I’ve loved my whole life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook asian butter poached cod fillets using 24 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Asian Butter Poached Cod Fillets:
  1. Take For Fish
  2. Get fresh cod, cut into 4 serving pieces
  3. Take chili infused olive pil
  4. Take Sriracha seasoning salt and pepper
  5. Make ready For Sauce
  6. Prepare sriracha chili sauce
  7. Prepare chicken broth
  8. Make ready heavy cream
  9. Prepare shallot, minced
  10. Make ready garlic minced
  11. Make ready juice of 1 lemon
  12. Prepare mushrooms, halved if large
  13. Make ready seasoned rice vinegar
  14. Take ground ginger
  15. Take tamari soy sauce
  16. Get butter
  17. Prepare For Vegetables
  18. Get red hot chilis, thin sliced
  19. Get baby bok choy
  20. Make ready butter
  21. Take asian seasoning blend
  22. Take For Garnish
  23. Prepare chopped fresh parsley,
  24. Prepare sliced green onions,
Instructions to make Asian Butter Poached Cod Fillets:
  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
  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.
  12. Garnish with parsley and green onions
  13. Serve in shallow bowls ether over angel hair pasta, rice or with crusty bread for dipping

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