How to Prepare Perfect Asian Butter Poached Cod Fillets

Asian Butter Poached Cod Fillets. Cut cod fillets into four serving size pieces and place in large pan in one layer. Add the milk and the water to the pan so that the fish is barely covered--if necessary add more water. While the fish is poaching, start the sauce by melting one tablespoon of the butter in a saucepan and briefly cooking.

Cod Poached in Asian Shellfish Broth and Noodles. Thai-Style Cod à la Nage With Coconut Milk, Lime, and Lemong. Poaching fish is an easy and healthy way to prepare fish. You can cook Asian Butter Poached Cod Fillets using 24 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Asian Butter Poached Cod Fillets

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

Spices are infused in the milk and the fish/ cod loin takes on the hints of flavor. Bring milk and spices up to heat on medium where you see some steam but no bubbles or boiling. Place in fish fillets and cook until done. Top with a fillet of Poached Cod.

Asian Butter Poached Cod Fillets instructions

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.
4. .
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..
11. .
12. Garnish with parsley and green onions.
13. Serve in shallow bowls ether over angel hair pasta, rice or with crusty bread for dipping.

Sprinkle over reserved dehydrated olives and orange zest. Garnish each plate with a few dehydrated saltbush leaves. The Best Asian Cod Recipes on Yummly Asian Salmon With Rice Noodles, Cod Casserole, Cod Dip. Poached Lemon CodMazola® Corn Oil. dried oregano leaves, crushed, orange bell pepper, cod, I Can't Believe It's Not Butter!