Indian Poached Fish

Indian poached fish

Indian poached fish

It really doesn’t get a lot better than this.

A simple, easy to prepare fragrant stock, and some good fresh fish.

One then quickly cooked in the other. “Done”, as Mr. Ramsay might say.

Serve with Paleo Naan bread, or a delicious helping of cauliflower rice, and for an encore you could go on to declare yourself King of the World, and your bewitched guests wouldn’t bat an eyelid.

Follow up with a suitable dessert, and you can safely start making plans for your coronation as Earl of Mars, and Emperor of the Moon.

Some final words of advice – Save. The. Stock!

You can use it to make delicious soups – film at 11…

Indian Poached Fish


  • 5 skinless plaice fillets, 370g in total
  • 2 cinnamon sticks
  • 2 bay leaves
  • 2 tbsp dried coriander leaves
  • 2 tbsp cloves
  • 2 tbsp cardamon seeds
  • 1g powdered saffron
  • 3 tbsp dried onion flakes
  • 3 tbsp coconut oil
  • about 2 litres water


  • Carefully roll up the plaice fillets, and secure them with toothpicks or small metal skewers. Set aside.
  • Place the water in a pan suitable for poaching. Add the cinnamon sticks, bay leaves, dried coriander leaves, cloves, cardamon seeds, powdered saffron, dried onion flakes, and the coconut oil.
  • Bring the water up to a low simmer. Simmer for 10 minutes.
  • Drop the temperature of the liquid to a very, very low simmer – you shouldn’t see a lot of bubbles forming on the surface. This is to avoid damaging or overcooking the delicate flesh of the fish.
  • Add the fish, and poach for about 4 – 5 minutes. The fish should go from a translucent colour to opaque white underneath the saffron’s yellow when fully cooked.
  • Once the fish is cooked, immediately remove it from the pan to a serving dish. Serve.


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One thought on “Indian Poached Fish

  1. Pingback: Indian Carrot and Broccoli Soup | PALEOVIRTUS

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