Name: Coconut Saffron Poached Fish
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 4 white fish fillets (such as cod, halibut, or snapper); 1 tablespoon olive oil; 1 small onion, finely chopped; 3 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 1 teaspoon ground turmeric; 1/2 teaspoon ground coriander; Pinch of saffron threads; 1 (13.5 oz) can full-fat coconut milk; 1/2 cup vegetable or fish broth; Juice of 1 lime; Salt and pepper, to taste; Fresh cilantro, for garnish; Lime wedges, for serving

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Silky, aromatic, and full of flavor, this Coconut Saffron Poached Fish is my go-to dish when I want something that feels indulgent yet incredibly simple to make. Tender white fish fillets are gently poached in a luxurious coconut milk broth infused with saffron, garlic, ginger, and warm spices. Whether I’m cooking for a quiet weeknight dinner or entertaining guests, this dish always feels special without requiring hours in the kitchen.

Coconut Saffron Poached Fish

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 white fish fillets (such as cod, halibut, or snapper)

1 tablespoon olive oil

1 small onion, finely chopped

3 garlic cloves, minced

1 tablespoon fresh ginger, grated

1 teaspoon ground turmeric

½ teaspoon ground coriander

Pinch of saffron threads

1 (13.5 oz) can full-fat coconut milk

½ cup vegetable or fish broth

Juice of 1 lime

Salt and pepper, to taste

Fresh cilantro, for garnish

Lime wedges, for serving

Directions

I start by warming olive oil in a large skillet over medium heat.

I add the chopped onion and sauté it for about 4-5 minutes until it’s softened.

Then I stir in the garlic, ginger, turmeric, and coriander, letting them cook for 1-2 minutes until they become aromatic.

I gently crush the saffron threads and add them to the skillet, then pour in the coconut milk and broth.

Once it starts to simmer gently, I season the broth with salt and pepper.

I carefully nestle the fish fillets into the pan in a single layer, cover, and let them poach for 8-10 minutes until the fish flakes easily with a fork.

Just before serving, I squeeze in some fresh lime juice for brightness.

I garnish with chopped cilantro and serve the fish with extra lime wedges on the side.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Calories per serving: 280 kcal

Variations

I sometimes add thinly sliced red bell pepper or baby spinach to the broth for added color and nutrients.

For a spicy kick, I like to add a pinch of red pepper flakes or a dash of cayenne.

When I have lemongrass on hand, I bruise a stalk and simmer it with the broth for extra citrusy depth.

I’ve also used shrimp or scallops in place of the fish with great success.

If I want a heartier meal, I serve this over jasmine rice or couscous to soak up the flavorful sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I gently warm the fish and sauce in a covered skillet over low heat until heated through. I avoid using the microwave, as it can overcook the delicate fish.

FAQs

What kind of fish works best for this recipe?

I usually choose firm white fish like cod, halibut, or snapper. These varieties hold up well during poaching and soak up the flavors beautifully.

Can I make this dish ahead of time?

I prefer to cook this dish fresh, but I can prep the broth a day in advance and store it in the fridge. When I’m ready to serve, I just reheat the broth and poach the fish right before eating.

Is saffron necessary?

Saffron adds a unique depth and aroma, but if I don’t have it, I still make the dish with a little extra turmeric for color. The flavor won’t be the same, but it’s still delicious.

Can I use light coconut milk?

I’ve tried it with light coconut milk, but I find that full-fat gives the sauce the best texture and richness. Light coconut milk can make the broth too thin.

What sides go well with this dish?

I usually serve it with jasmine rice or basmati rice. It’s also great with quinoa, couscous, or even warm naan bread to soak up the sauce.

Conclusion

This Coconut Saffron Poached Fish is one of those recipes I keep coming back to. It’s quick, comforting, and elegant enough to share with guests. With its balance of creamy coconut, warm spices, and zesty lime, it’s a dish that turns a simple weeknight dinner into something truly special.

📖 Recipe:

Coconut Saffron Poached Fish

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings

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Description

Silky, aromatic, and full of flavor, this Coconut Saffron Poached Fish features tender white fish fillets gently poached in a luxurious coconut milk broth infused with saffron, garlic, ginger, and warm spices. Elegant yet effortless, it's perfect for weeknights or entertaining.

Instructions

Warm olive oil in a large skillet over medium heat.
Add chopped onion and sauté for 4–5 minutes until softened.
Stir in garlic, ginger, turmeric, and coriander. Cook for 1–2 minutes until aromatic.
Crush saffron threads and add to the skillet, then pour in coconut milk and broth.
Bring to a gentle simmer and season with salt and pepper.
Place fish fillets into the pan in a single layer, cover, and poach for 8–10 minutes or until fish flakes easily with a fork.
Just before serving, stir in lime juice.
Garnish with chopped cilantro and serve with lime wedges.