Coconut Saffron Poached Fish Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://amayaharis.com/coconut-saffron-poached-fish-recipe/
