Ingredients

Let’s Cook!

• 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.