Asian Butter Poached Cod Fillets

Name: Asian Butter Poached Cod Fillets
Yield: 4 servings
Cuisine: American
Ingredients: for fish; 1 1/2 pounds fresh cod, cut into 4 serving pieces; 1 tablespoon chili infused olive oil; as needed Sriracha seasoning salt and pepper; for sauce; 1 teaspoon sriracha chili sauce (2 if you like it spicy); 1 cup chicken broth; 1/2 cup heavy cream; 1 shallot, minced; 8 mushrooms, halved if large (can also add other vegetables like bell peppers, jalapeños and cherry tomatoes); 2 red hot chilis, thin sliced; 2 cloves garlic minced; juice of 1 lemon; 3 tablespoons seasoned rice vinegar; 1 tablespoon tamari soy sauce; 1/4 teaspoon ground ginger; 6 tablespoons butter; For Vegetables; 8 baby bok choy; 1 tablespoon butter; 1 teaspoon asian seasoning blend; For Garnish; as needed chopped fresh parsley,; as needed sliced green onions,

fenway @Fenway

This fish dish poaches thick fresh cod fillets in an asian flavored butter broth. The fish cooks gently in the broth to produce incredibly moist flavorful fish. We served it over angel hair pasta but rice or even crusty bread would be great with the delicious broth.

Ingredients

4 servings

for fish
1 1/2 poundsfresh cod, cut into 4 serving pieces
1 tablespoonchili infused olive oil
as neededSriracha seasoning salt and pepper
for sauce
1 teaspoonsriracha chili sauce (2 if you like it spicy)
1 cupchicken broth
1/2 cupheavy cream
1shallot, minced
8mushrooms, halved if large (can also add other vegetables like bell peppers, jalapeños and cherry tomatoes)
2red hot chilis, thin sliced
2 clovesgarlic minced
juice of 1 lemon
3 tablespoonsseasoned rice vinegar
1 tablespoontamari soy sauce
1/4 teaspoonground ginger
6 tablespoonsbutter
For Vegetables
8baby bok choy
1 tablespoonbutter
1 teaspoonasian seasoning blend
For Garnish
as neededchopped fresh parsley,
as neededsliced green onions,

Cooking Instructions

1

In a skillet melt 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, and hot peppers. Season with remaining asian seasoning, cover and soften. Add garlic and heat for one minute.
4

Uncover and add the broth, heavy cream, rice vinegar, ginger, soy sauce, lemon juice and sriracha. Add salt and pepper to taste. Bring to a boil and reduce to a simmer and cook 10 minutes
5

Remove sauce to bowl and set aside
6

Pat fish dry, season with sriracha seasoning and pepper.
7

Heat chili olive oil I skillet large enough to hold fish in one layer. Sear fish just a minute on each side until golden.
8

Remove to plate as soon as each piece is done. Add reserved broth to skillet fish was seared in, whisk in butter in pieces
9

Add fish, cover, and cook at a very low simmer about 10 minutes, just until fish is cooked through (120 F). Add reserved bok choy.
10

Garnish with parsley and green onions.
11

Serve in shallow bowls either over angel hair pasta, rice or with crusty bread for dipping.

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Whizzle

Very good thanks for sharing! I made with some tilapia I needed to use up over brown rice. Added some roasted asparagus to my bowl too went well together 😋

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Written by

fenway @Fenway

on January 13, 2017 20:31

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.