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Coconut Saffron Poached Fish

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This Coconut Saffron Poached Fish is gently cooked in a rich, golden coconut broth infused with saffron, garlic, and onion. Simple, elegant, and comforting.

  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 4 (with lots of sauce) 1x

Ingredients

Scale
  • 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)

To serve:

  • small handful of flat-leaf parsley, finely chopped
  • chilli oil, for drizzling (optional)
  • lemon wedges (optional)

Instructions

  1. Season the cod fillets with salt on both sides, then refrigerate for 30 minutes. This will both season the cod and firm up its flesh, making it less likely to fall apart while poaching. 
  2. Place the saffron threads in a small bowl and add 1 tbsp of boiling water. Let it steep while you get started on the base of the broth.
  3. Heat a tablespoon or two of oil in a medium saucepan or sauté pan set over medium heat.
  4. Add the onion, season with salt and cook, stirring occasionally, for 10 minutes, or until soft and just turning golden. 
  5. Add the 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 and stir to combine.
  6. Bring the broth to a gentle simmer over medium-high heat, then reduce the heat to low/medium-low, cover the pan and simmer for 20 minutes. 
  7. Carefully lower the cod fillets into the broth, then cover and cook over a low/medium-low heat for 5 to 8 minutes, depending on their thickness. You’ll know they’re ready when the flesh flakes when gently pressed.
  8. To serve, transfer the fish to shallow bowls and ladle over the coconut broth. Scatter with chopped parsley and, if you like, add a drizzle of chilli oil for a gentle kick. I love this with plain rice to soak up the broth, some steamed veg on the side and lemon wedges for squeezing over at the table.

Notes

Note: to make the broth lighter, you can substitute one of the coconut milk tins for 400ml stock. 

Find it online: https://zenaskitchen.com/coconut-saffron-poached-fish/

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