Asian Butter Poached Cod Fillets. This recipe poaches chunks of cod in an Asian-style sauce featuring soy sauce, ginger, garlic, and sesame oil for an easy seafood main course. Asian Poached Cod. this link is to an external site that may or may not meet accessibility guidelines. Thai-Style Cod à la Nage With Coconut Milk, Lime, and Lemong.

Place the fillets on a sheet tray or rack so the fish can release its natural juices. Place the bread crumbs into a shallow dish. What to do with that COD you bought from the supermarket ?. You can have Asian Butter Poached Cod Fillets using 24 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Asian Butter Poached Cod Fillets

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

Hot ,tasty,blows anything you got from the takeaway out the. The cilantro paired perfectly with the mushrooms and I'm always a fan of anything Asian inspired! Plate the cod fillets, top with a slice of ham and a poached egg. Drizzle with the lemon cream and garnish with fresh parsley.

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.

Adjust your cooking time for thicker or thinner fillets (for thicker fillets, you If you can't find Asian pears for the slaw, substitute apple. I use coconut water vinegar in this recipe because the. Cooking the bok choy separately while the cod poaches in the curry keeps it bright green and crisp-tender. Cod fillets can be roasted in the oven which helps to concentrate the flavor, poached in a flavorful court boullion, or braised in white wine. Pieces of cod are especially suited for poaching or cooking in the oven, many times with white wine which enchances and compliments it's delicate flavor.