Recipe: Delicious Asian Butter Poached Cod Fillets

Asian Butter Poached Cod Fillets.

Asian Butter Poached Cod Fillets You can have Asian Butter Poached Cod Fillets using 24 ingredients and 11 steps. Here is how you cook that.

Ingredients of Asian Butter Poached Cod Fillets

  1. It's of for fish.
  2. It's 1 1/2 pounds of fresh cod, cut into 4 serving pieces.
  3. It's 1 tablespoon of chili infused olive oil.
  4. It's as needed of Sriracha seasoning salt and pepper.
  5. Prepare of for sauce.
  6. Prepare 1 teaspoon of sriracha chili sauce (2 if you like it spicy).
  7. Prepare 1 cup of chicken broth.
  8. It's 1/2 cup of heavy cream.
  9. You need 1 of shallot, minced.
  10. It's 8 of mushrooms, halved if large (can also add other vegetables like bell peppers, jalapeños and cherry tomatoes).
  11. Prepare 2 of red hot chilis, thin sliced.
  12. It's 2 cloves of garlic minced.
  13. You need of juice of 1 lemon.
  14. You need 3 tablespoons of seasoned rice vinegar.
  15. You need 1 tablespoon of tamari soy sauce.
  16. Prepare 1/4 teaspoon of ground ginger.
  17. You need 6 tablespoons of butter.
  18. You need of For Vegetables.
  19. Prepare 8 of baby bok choy.
  20. It's 1 tablespoon of butter.
  21. You need 1 teaspoon of asian seasoning blend.
  22. Prepare of For Garnish.
  23. Prepare as needed of chopped fresh parsley,.
  24. You need as needed of sliced green onions,.

Asian Butter Poached Cod Fillets step by step

  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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