Coconut Saffron Poached Fish Recipe

Introduction

This Coconut Saffron Poached Fish recipe offers a delicate balance of creamy coconut milk and fragrant saffron, creating a luxurious and comforting dish. Perfect for a weeknight dinner or special occasion, it’s simple to prepare yet impressively flavorful.

Ingredients

• 5 fish fillets (cod, halibut, snapper, or salmon)
• 2 cups coconut milk (full fat for creaminess)
• ½ cup fish or vegetable broth
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1 pinch saffron threads (about 10 to 12 strands) soaked in 2 tablespoons warm water
• 2 tablespoons olive oil or coconut oil
• 1 tablespoon lime or lemon juice
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh cilantro or parsley for garnish

Instructions

1. Step 1: Place saffron threads in a small bowl with warm water. Let them steep for 10 minutes to release their color and aroma.
2. Step 2: Heat olive oil or coconut oil in a deep skillet or wide saucepan. Add chopped onion and sauté until soft and translucent. Stir in garlic and grated ginger, cooking for another minute until fragrant.
3. Step 3: Pour in coconut milk and broth. Add the soaked saffron along with its water. Stir well and season with salt and pepper. Bring the mixture to a gentle simmer.
4. Step 4: Lower the heat to medium low. Gently place fish fillets into the sauce. Cover and poach for 10 to 12 minutes, depending on thickness, until fish flakes easily with a fork. Avoid boiling to keep the fish tender.
5. Step 5: Add lime or lemon juice to brighten the sauce. Garnish with fresh cilantro or parsley. Serve hot with rice, couscous, or crusty bread to soak up the sauce.

Tips & Variations

• Use full-fat coconut milk for the creamiest texture and richest flavor.
• Swap cilantro for fresh basil or mint if you prefer a different herb profile.
• For extra heat, add a pinch of chili flakes when sautéing the aromatics.
• If saffron is unavailable, a small pinch of turmeric can add color, though the flavor will differ.

Storage

Store leftover poached fish and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat to avoid toughening the fish. This dish is best enjoyed fresh but can also be enjoyed cold in salads or wraps.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish fillets for this recipe?

Yes, frozen fillets can be used but make sure to thaw them completely and pat dry before poaching to ensure even cooking and prevent excess water in the sauce.

How can I tell if the fish is done poaching?

The fish should flake easily with a fork and appear opaque throughout. Avoid overcooking, as this will make the fish dry and tough.

Coconut Saffron Poached Fish Recipe

Print Recipe

★★★★★

4.8 from 73 reviews

Delight in a fragrant and creamy Coconut Saffron Poached Fish, where flaky fish fillets are gently cooked in a luscious coconut milk sauce infused with aromatic saffron, garlic, ginger, and fresh herbs. This elegant recipe is perfect for a flavorful and comforting meal, emphasizing a gentle poaching method that keeps the fish tender and moist.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 5 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion (Southeast Asian and Mediterranean influences)
• Diet: Halal

Ingredients

Scale 1x2x3x

Fish and Poaching Liquid

• 5 fish fillets (cod, halibut, snapper, or salmon)
• 2 cups coconut milk (full fat for creaminess)
• ½ cup fish or vegetable broth

Aromatics and Seasonings

• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1 pinch saffron threads (about 10 to 12 strands) soaked in 2 tablespoons warm water
• 2 tablespoons olive oil or coconut oil
• 1 teaspoon salt
• ½ teaspoon black pepper

Finishing Touches

• 1 tablespoon lime or lemon juice
• Fresh cilantro or parsley for garnish

Instructions

1. Prepare the saffron: Place saffron threads in a small bowl with 2 tablespoons of warm water. Let them steep for 10 minutes to release their deep color and fragrant aroma.
2. Sauté aromatics: Heat 2 tablespoons of olive oil or coconut oil in a deep skillet or wide saucepan over medium heat. Add the finely chopped onion and cook until it becomes soft and translucent. Stir in the minced garlic and grated fresh ginger, cooking for an additional minute until fragrant.
3. Build the sauce: Pour in 2 cups of full-fat coconut milk and ½ cup of fish or vegetable broth into the skillet. Add the saffron along with its soaking water. Season the mixture with 1 teaspoon of salt and ½ teaspoon of black pepper. Stir well and bring the sauce to a gentle simmer.
4. Poach the fish: Reduce the heat to medium-low. Gently place the fish fillets into the simmering sauce. Cover the skillet and let the fish poach for 10 to 12 minutes, depending on thickness, until it flakes easily with a fork. Ensure the sauce remains at a simmer and avoid boiling to keep the fish tender.
5. Finish and serve: Remove the skillet from heat and stir in 1 tablespoon of lime or lemon juice to brighten the flavors. Garnish with fresh cilantro or parsley. Serve the poached fish hot with your choice of rice, couscous, or crusty bread to soak up the delicious sauce.

Notes

• Use full-fat coconut milk for the creamiest and richest sauce.
• If you don’t have fish broth, vegetable broth is a great substitute.
• Saffron adds a unique flavor and color, but if unavailable, turmeric can be used as a mild alternative.
• Adjust cooking time based on fillet thickness to avoid overcooking.
• Serve with light, fluffy rice or crusty bread to complement the creamy sauce.

Keywords: Coconut Saffron Poached Fish, poached fish recipe, coconut milk fish, saffron seafood, easy fish recipe, healthy fish dinner