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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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/coconut-saffron-poached-fish-recipe/