Steps to Prepare Award-winning Asian Butter Poached Cod Fillets

Asian Butter Poached Cod Fillets.

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

Ingredients of Asian Butter Poached Cod Fillets

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

Asian Butter Poached Cod Fillets step by step

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.