Description
This Simple Coconut Saffron Poached Fish recipe features delicate white fish fillets gently poached in a fragrant and creamy coconut milk broth infused with saffron, garlic, and ginger. Perfectly seasoned and garnished with fresh cilantro, this dish offers a flavorful and elegant meal that comes together quickly and easily.
Ingredients
Scale
Fish
- 1 pound white fish (such as cod or halibut), cut into fillets
Poaching Liquid
- 1 can (13.5 oz) coconut milk (full-fat for creaminess)
- 1 cup fish stock or water
- 1/4 teaspoon saffron threads
- 3 cloves garlic, minced
- 1 tablespoon ginger, freshly grated
- 1 teaspoon salt (or to taste)
Garnish
- 1 handful fresh cilantro, chopped
Instructions
- Prepare Ingredients: Gather all your ingredients on a clean workspace, ensuring everything is measured and ready for use.
- Combine Poaching Liquid: In a medium saucepan, combine the coconut milk, fish stock or water, minced garlic, grated ginger, and saffron threads. Stir well to integrate all flavors.
- Heat Mixture: Place the saucepan over medium heat and allow the mixture to come to a gentle simmer, activating the flavors.
- Season Fish: Meanwhile, season your fish fillets with the salt to enhance their taste.
- Add Fish to Broth: Once the coconut mixture is simmering, gently add the seasoned fish fillets into the pan, being careful not to break them.
- Poach Fish: Cover the pan with a lid and poach the fish for about 8-10 minutes until cooked through and tender.
- Remove Fish: Carefully remove the fish from the pan using a slotted spatula and place it on a serving plate, retaining the poaching liquid in the pan.
- Reduce Sauce: Increase the heat slightly and let the poaching liquid simmer for an additional 2-3 minutes to thicken into a flavorful sauce.
- Serve: Pour the thickened sauce over the fish fillets and garnish with freshly chopped cilantro.
- Enjoy: Serve immediately while warm to appreciate the full flavors and texture.
Notes
- Choose firm white fish such as cod or halibut for the best texture when poaching.
- Using full-fat coconut milk enriches the dish and gives a creamy texture.
- Do not let the mixture boil vigorously; a gentle simmer preserves the delicate fish texture.
- Saffron adds a unique aroma and color, so allow it to steep properly in the liquid.
- The sauce can be reduced further if a thicker consistency is preferred.
- Serve with steamed rice or fresh bread to enjoy the flavorful sauce fully.
