Why You’ll Love Coconut Saffron Poached Fish Recipe
This recipe is both refined and easy to prepare — no searing, no fuss, just gentle poaching that keeps the fish moist and silky. The combination of creamy coconut and delicate saffron gives the broth a beautiful golden hue and subtle aromatic depth that elevates the dish. Gentle spices and aromatics make it comforting without overpowering the fish, perfect for weeknight dinners or special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cod loins or fillets
large pinch of saffron threads
vegetable or coconut oil
onion, finely chopped
garlic cloves, very thinly sliced
good‑quality coconut milk (minimum 70% coconut extract)
ground coriander
ground turmeric
stock cubes or pots (vegetable or chicken)
flat‑leaf parsley, finely chopped (optional, to serve)
chilli oil (optional, to serve)
lemon wedges (optional, to serve)
Directions
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Season the cod fillets with salt on both sides, then refrigerate for about 30 minutes to firm up the flesh.
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Place saffron threads in a small bowl with a tablespoon of boiling water and let steep while you prepare the broth.
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Heat a little oil in a medium saucepan or sauté pan over medium heat. Add the chopped onion and cook with a pinch of salt until soft and golden.
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Add the sliced garlic and stir for about a minute until fragrant.
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Pour in the coconut milk, saffron water, ground coriander, ground turmeric, and stock. Season with salt and pepper and stir to combine.
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Bring to a gentle simmer, then reduce heat to low and cover. Let the broth develop for about 20 minutes.
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Carefully lower the cod fillets into the broth, cover, and poach over low heat for 5–8 minutes depending on thickness — fish is done when it easily flakes.
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Serve the fish with generous ladles of the coconut saffron broth, sprinkled with parsley and optional chilli oil or lemon wedges.
Servings and timing
Servings: 4
Prep time: about 10 minutes
Total time: about 45 minutes (including resting and poaching)
Variations
• Different fish: Try haddock, hake, or sea bass in place of cod — just adjust poaching time for thickness.
• Seafood mix: Add prawns in the last few minutes of cooking.
• Hearty add‑ins: Add bok choy, mushrooms, or sweet potato cubes to the broth for extra texture.
• Broth swap: Lighten the sauce by replacing one can of coconut milk with stock.
Storage/Reheating
Refrigerate leftovers in an airtight container for up to 2–3 days. Reheat gently on the stove over low heat until warmed through; avoid boiling to keep the coconut broth from splitting. For longer storage, freeze the cooked fish and broth separately for up to one month — thaw overnight before reheating.
FAQs
How do I know when the fish is done poaching?
Fish is done when it turns opaque and flakes easily with a fork; this usually takes 5–8 minutes depending on thickness.
Can I use frozen fish for this recipe?
Yes, just thaw completely and pat dry before seasoning and poaching.
Can I substitute saffron with something else?
Saffron has a unique floral aroma and golden color; turmeric boosts color but doesn’t replicate saffron’s flavor.
What can I serve with coconut saffron poached fish?
Serve with steamed jasmine rice, quinoa, or crusty bread to soak up the broth. Steamed greens pair well too.
Is this dish spicy?
No — it’s aromatic and rich rather than spicy. Add chilli oil or fresh chilies if you want heat.
Can I make the broth ahead of time?
Yes — prepare the broth up to a day ahead and poach the fish just before serving for freshest texture.
What type of coconut milk should I use?
Use full‑fat coconut milk with at least 70% coconut extract to prevent splitting and give the broth richness.
How do I prevent the coconut milk from separating?
Keep the heat low and avoid boiling; simmer gently with aromatics before adding the fish.
Can I make this recipe dairy‑free?
Yes — the recipe is naturally dairy‑free.
Can I add vegetables to the dish?
Absolutely — add quick‑cooking vegetables like bok choy or spinach in the last few minutes of poaching.
Conclusion
Coconut Saffron Poached Fish is a beautifully balanced dish that brings together the richness of coconut, the perfume of saffron, and tender, flaky fish in every bite. Elegant enough for guests but easy enough for a weeknight dinner, it’s a versatile recipe that you can adapt to your taste and pantry. With simple ingredients and gentle cooking, it’s a comforting meal that’s sure to become a favorite.
Coconut Saffron Poached Fish
This Coconut Saffron Poached Fish is a flavorful, aromatic dish featuring tender white fish gently poached in a creamy coconut milk sauce infused with saffron, garlic, ginger, and spices. It’s a comforting yet elegant dish perfect for weeknight dinners or special occasions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Poaching
- Cuisine: Fusion
- Diet: Gluten Free
Ingredients
- 4 fillets white fish (e.g., cod, halibut, or snapper)
- 1 can (13.5 oz) coconut milk
- 1/4 tsp saffron threads
- 2 tbsp hot water (to steep saffron)
- 1 tbsp coconut oil or olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1/2 tsp ground turmeric
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper (optional)
- Salt, to taste
- Black pepper, to taste
- Fresh cilantro or parsley, for garnish
- Lime wedges, for serving
Instructions
- Steep the saffron threads in 2 tablespoons of hot water and set aside.
- In a large skillet, heat the coconut oil over medium heat.
- Add chopped onions and sauté until translucent.
- Stir in the garlic and ginger and cook for another minute.
- Add turmeric, paprika, and cayenne (if using). Cook for 30 seconds until fragrant.
- Pour in the coconut milk and saffron water. Stir well and bring to a simmer.
- Season the fish fillets with salt and pepper.
- Gently place the fish into the simmering sauce. Cover and cook for 8–10 minutes or until the fish is cooked through and flakes easily with a fork.
- Garnish with fresh herbs and serve with lime wedges.
Notes
- Use fresh, high-quality saffron for the best flavor and color.
- Adjust cayenne pepper to your heat preference or omit for a milder dish.
- Serve with rice, quinoa, or crusty bread to soak up the flavorful sauce.
- You can substitute fish with shrimp or tofu for variation.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 320
- Sugar: 2g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 60mg
