Asian Butter Poached Cod Fillets
Asian Butter Poached Cod Fillets

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

Asian Butter Poached Cod Fillets is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Asian Butter Poached Cod Fillets is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have asian butter poached cod fillets using 24 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Asian Butter Poached Cod Fillets:
  1. Take for fish
  2. Make ready 1 1/2 pounds fresh cod, cut into 4 serving pieces
  3. Make ready 1 tablespoon chili infused olive oil
  4. Get as needed Sriracha seasoning salt and pepper
  5. Prepare for sauce
  6. Prepare 1 teaspoon sriracha chili sauce (2 if you like it spicy)
  7. Make ready 1 cup chicken broth
  8. Get 1/2 cup heavy cream
  9. Prepare 1 shallot, minced
  10. Prepare 8 mushrooms, halved if large (can also add other vegetables like bell peppers, jalapeños and cherry tomatoes)
  11. Prepare 2 red hot chilis, thin sliced
  12. Make ready 2 cloves garlic minced
  13. Get juice of 1 lemon
  14. Prepare 3 tablespoons seasoned rice vinegar
  15. Take 1 tablespoon tamari soy sauce
  16. Take 1/4 teaspoon ground ginger
  17. Get 6 tablespoons butter
  18. Prepare For Vegetables
  19. Get 8 baby bok choy
  20. Take 1 tablespoon butter
  21. Take 1 teaspoon asian seasoning blend
  22. Make ready For Garnish
  23. Get as needed chopped fresh parsley,
  24. Take as needed sliced green onions,
Instructions to make Asian Butter Poached Cod Fillets:
  1. In a skillet melt 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, and hot peppers. Season with remaining asian seasoning, cover and soften. Add garlic and heat for one minute.
  4. Uncover and add the broth, heavy cream, rice vinegar, ginger, soy sauce, lemon juice and sriracha. Add salt and pepper to taste. Bring to a boil and reduce to a simmer and cook 10 minutes
  5. Remove sauce to bowl and set aside
  6. Pat fish dry, season with sriracha seasoning and pepper.
  7. Heat chili olive oil I skillet large enough to hold fish in one layer. Sear fish just a minute on each side until golden.
  8. Remove to plate as soon as each piece is done. Add reserved broth to skillet fish was seared in, whisk in butter in pieces
  9. Add fish, cover, and cook at a very low simmer about 10 minutes, just until fish is cooked through (120 F). Add reserved bok choy.
  10. Garnish with parsley and green onions.
  11. Serve in shallow bowls either over angel hair pasta, rice or with crusty bread for dipping.

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