Asian Butter Poached Cod Fillets
Asian Butter Poached Cod Fillets

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, asian butter poached cod fillets. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Asian Butter Poached Cod Fillets is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Asian Butter Poached Cod Fillets is something that I have loved my entire life.

Great recipe for Asian Butter Poached Cod Fillets. This fish dish Poaches thick fresh cod fillets in a asian flavored butter broth. The fish cooks gently in the broth to produce incredibly moist flavorful fish.

To get started with this recipe, we have to first prepare a few ingredients. You can have asian butter poached cod fillets using 24 ingredients and 13 steps. Here is how you cook it.

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

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. I have gotten monkfish at the Asian market, but if you can't find it, you can substitute snapper, sea bass, halibut, cod, mahi-mahi or sea scallops.

Instructions 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 hot 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

Making a consommé takes a fair amount of effort and patience, but the clarity of flavour in the finished dish makes it worthwhile. Cut cod fillets into four serving size pieces and place in large pan in one layer.. While the fish is poaching, start the sauce by melting one tablespoon of the butter in a saucepan and briefly cooking the garlic and the shallots in the butter. Poaching cod is one of the best ways to show off the flaky flesh of this much-loved fish; the gentle cooking technique helps to keep the flesh moist and succulent while also retaining as many of the fish's nutrients as possible. The method below calls for the cod to be poached in milk, but you could easily use any other liquid (fish stock or coconut milk are fantastic alternatives).

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