Hi, I am Elise. Today, we’re going to make asian butter poached cod fillets recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Asian Butter Poached Cod Fillets Recipe

Asian Butter Poached Cod Fillets is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Asian Butter Poached Cod Fillets is something that I have loved my whole life. They’re fine and they look fantastic.

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

The ingredients needed to make Asian Butter Poached Cod Fillets:

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

Steps 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 sausage 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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