Coconut Saffron Poached Fish Recipe

Introduction

This Coconut Saffron Poached Fish is a delicate and fragrant dish featuring tender cod fillets gently cooked in a rich coconut and saffron broth. It’s perfect for a light yet flavorful meal that feels both comforting and exotic.

Ingredients

• 4 cod loins or fillets (about 150g each), or any flaky white fish
• Large pinch of saffron threads
• Vegetable or coconut oil
• 1 onion, finely chopped
• 4 garlic cloves, very thinly sliced
• 2 x 400g tins good-quality coconut milk (minimum 70% coconut extract)
• ½ tsp ground coriander
• ¼ tsp ground turmeric
• 2 stock cubes or pots (vegetable or chicken)
• Small handful of flat-leaf parsley, finely chopped (to serve)
• Chilli oil, for drizzling (optional)
• Lemon wedges (optional)

Instructions

1. Step 1: Season the cod fillets with salt on both sides, then refrigerate for 30 minutes to both season the fish and firm up its flesh.
2. Step 2: Place saffron threads in a small bowl and add 1 tablespoon of boiling water. Let it steep while preparing the broth base.
3. Step 3: Heat 1 to 2 tablespoons of oil in a medium saucepan or sauté pan over medium heat.
4. Step 4: Add the chopped onion, season with salt, and cook, stirring occasionally, for about 10 minutes until soft and just turning golden.
5. Step 5: Add the sliced garlic and cook, stirring often, for 1 minute. Then add the coconut milk, saffron water, ground coriander, ground turmeric, and stock cubes. Season with salt and pepper, then stir to combine.
6. Step 6: Bring the broth to a gentle simmer over medium-high heat, then reduce the heat to low or medium-low, cover the pan, and simmer for 20 minutes.
7. Step 7: Carefully lower the cod fillets into the broth, cover, and cook over low to medium-low heat for 5 to 8 minutes, depending on thickness. The fish is ready when it flakes easily when gently pressed.
8. Step 8: Transfer the fish to shallow bowls and ladle over the coconut broth. Scatter with chopped parsley and drizzle with chilli oil if desired.
9. Step 9: Serve with plain rice to soak up the broth, steamed vegetables on the side, and lemon wedges for squeezing over at the table.

Tips & Variations

• To add a little heat, drizzle with chilli oil or sprinkle with fresh chopped chillies.
• If you prefer a thicker broth, simmer the coconut milk mixture a little longer before adding the fish.
• Swap cod for other flaky white fish like haddock or pollock for variety.
• For an herbal twist, stir in some fresh cilantro or basil just before serving.

Storage

Store any leftover fish and broth in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid breaking up the fish. It’s best enjoyed fresh but can be served cold over salad if preferred.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, any firm, flaky white fish such as haddock, pollock, or halibut works well for poaching in this coconut saffron broth.

What if I don’t have saffron?

Saffron adds a subtle aroma and color, but if unavailable, you can omit it or substitute with a pinch of turmeric for color, although the flavor will differ slightly.

Coconut Saffron Poached Fish Recipe

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4.6 from 82 reviews

A delicate and aromatic dish featuring flaky white fish poached in a rich coconut milk broth infused with saffron, turmeric, and coriander, finished with fresh parsley and optional chili oil and lemon wedges. Perfectly tender and flavorful, this Coconut Saffron Poached Fish pairs beautifully with steamed rice or vegetables for a comforting, elegant meal.

• Author: Sana
• Prep Time: 35 minutes
• Cook Time: 30 minutes
• Total Time: 65 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion (with Indian and Southeast Asian influences)
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Fish

• 4 cod loins or fillets (about 150g each), or any flaky white fish

Broth

• Large pinch of saffron threads
• Vegetable or coconut oil (1-2 tablespoons)
• 1 onion, finely chopped
• 4 garlic cloves, very thinly sliced
• 2 x 400g tins good-quality coconut milk (minimum 70% coconut extract)
• ½ tsp ground coriander
• ¼ tsp ground turmeric
• 2 stock cubes or pots (vegetable or chicken)
• Salt and pepper, to taste

To Serve

• Small handful of flat-leaf parsley, finely chopped
• Chilli oil, for drizzling (optional)
• Lemon wedges (optional)

Instructions

1. Season the Fish: Season the cod fillets with salt on both sides, then refrigerate for 30 minutes to firm up the flesh and enhance flavor, which helps the fish stay intact during poaching.
2. Steep the Saffron: Place the saffron threads in a small bowl and add 1 tablespoon of boiling water. Let it steep while you prepare the broth base to release its color and aroma.
3. Cook the Onions: Heat 1 to 2 tablespoons of oil in a medium saucepan or sauté pan over medium heat. Add the chopped onion, season lightly with salt, and cook, stirring occasionally, for about 10 minutes until soft and just beginning to turn golden.
4. Add Garlic and Spices: Add the thinly sliced garlic to the onions and cook, stirring often, for 1 minute until fragrant. Then add the coconut milk, saffron-infused water, ground coriander, ground turmeric, and stock cubes. Season with salt and pepper, stirring to combine all ingredients.
5. Simmer the Broth: Bring the mixture to a gentle simmer over medium-high heat, then reduce heat to low or medium-low. Cover the pan and let it simmer gently for 20 minutes to meld the flavors.
6. Poach the Fish: Carefully lower the seasoned cod fillets into the simmering broth. Cover and cook over low or medium-low heat for 5 to 8 minutes, depending on the thickness of the fillets. The fish is done when it easily flakes under gentle pressure.
7. Serve: Transfer the poached fish to shallow bowls and ladle over the aromatic coconut broth. Garnish with chopped flat-leaf parsley and, if desired, drizzle with chili oil for a touch of heat. Serve with lemon wedges and accompany with plain steamed rice or veggies to soak up the flavorful broth.

Notes

• Refrigerating the fish before poaching firms it up and makes it less likely to fall apart.
• Saffron adds a lovely color and subtle aroma, so don’t skip it if possible.
• You can substitute cod with any other flaky white fish like haddock, halibut, or pollock.
• Adjust the chili oil amount based on your preferred spice level or omit for a milder dish.
• This dish pairs excellently with steamed jasmine or basmati rice and lightly steamed vegetables.
• Use good-quality coconut milk with at least 70% coconut extract for a rich, creamy broth.

Keywords: coconut saffron poached fish, coconut milk fish recipe, saffron fish, healthy fish recipes, poached cod, easy fish recipe