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We hope you got benefit from reading it, now let’s go back to asian butter poached cod fillets recipe. To cook asian butter poached cod fillets you need 24 ingredients and 13 steps. Here is how you do it.
The ingredients needed to make Asian Butter Poached Cod Fillets:
- Take For Fish
- Prepare 1 1/2 pounds fresh cod, cut into 4 serving pieces
- Prepare 1 tablespoon chili infused olive pil
- Use as needed Sriracha seasoning salt and pepper
- You need For Sauce
- Prepare 1 teaspoon sriracha chili sauce
- Get 1 cup chicken broth
- Provide 1/2 cup heavy cream
- You need 1 shallot, minced
- Get 2 cloves garlic minced
- Provide juice of 1 lemon
- Take 8 mushrooms, halved if large
- Prepare 3 tablespoons seasoned rice vinegar
- Provide 1/4 teaspoon ground ginger
- Provide 1 tablespoon tamari soy sauce
- You need 6 tablespoons butter
- Provide For Vegetables
- Take 2 red hot chilis, thin sliced
- Use 8 baby bok choy
- Prepare 1 tablespoon butter
- Take 1 teaspoon asian seasoning blend
- You need For Garnish
- Take as needed chopped fresh parsley,
- Get as needed sliced green onions,
Steps to make Asian Butter Poached Cod Fillets:
- In a skillet neat the butter for the vegetables
- Add the bok choy, season with some of the asian seasoning. Sear on both sides just until crisp tender. Remove and set aside
- Add the mushrooms, shallot, garlic and hot peppers., season with remaining asian seasoning, cover and soften
- 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
- Remove sauce to bowl and set aside
- Pat fish dry, season with sriracha seasoning and pepper
- Heat chili olive oil I skillet jarge enough to hold fish in one layer. Sear fish just a minute on each side ubtil golden
- Remove to plate as soon as each piece is done. Add reserved broth to skillet fish was seared in, whisk in butter in pieces
- 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.
- Garnish with parsley and green onions
- Serve in shallow bowls ether over angel hair pasta, rice or with crusty bread for dipping
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