Step-by-Step Guide to Prepare Any-night-of-the-week Asian Butter Poached Cod Fillets

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The ingredients needed to make Asian Butter Poached Cod Fillets:

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

I think it is almost a foolproof way to make fish by cooking it like this and it's hard to overcook. Heat two tablespoons of the butter in a medium-sized saucepan over medium heat. Add cod to the melted butter in skillet. Bring to a boil; reduce heat to a gentle simmer.

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 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

Add cod to the melted butter in skillet. Bring to a boil; reduce heat to a gentle simmer. This firms up the flesh of the fish, making it less likely to fall apart while poaching. If salting, make sure that you wash the seasoning off the fish thoroughly before poaching. This poached cod recipe from Andy McLeish has an intoxicating array of Asian flavours and makes a triumphant dish that will impress friends and family.

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