Ingredients

For the Snapper

• 577g (1.27 lbs / 4) red snapper filets

• 1 tsp (6g) salt

• 1 tsp (2g) black pepper

For the Broth

• 1 yellow onion, diced

• 1 tsp (2g) ground coriander

• ½ tsp (1g) ground turmeric

• 3 tsp (15g) Better Than Bouillon (chicken)

• 6 cloves (18g) garlic

• 2 tbsp (28g) coconut oil

• 800ml (3⅓ cups / 2 cans) coconut milk

• saffron threads

• 1 tbsp (15ml) boiling water (for the saffron)

For the Rice

• 10g ginger, minced

• 2 cups (400g) rice

• 3 cups (720ml) water

• 2 tsp (12g) salt

• 2 tbsp (28g) butter

Method

1. Season the Snapper – Season the red snapper filets with salt and black pepper. Place uncovered in the refrigerator for about 1 hour.

2. Bloom the Saffron – Pour 1 tbsp boiling water over the saffron threads and set aside to bloom, allowing the color and flavor to release.

3. Start the Broth – Heat the coconut oil in a pot over medium heat. Add the diced onion and cook until softened.

4. Build the Broth – Add the garlic and cook until fragrant. Stir in the ground coriander, ground turmeric, Better Than Bouillon, the bloomed saffron with its liquid, and the coconut milk. Bring to a gentle simmer and cook for about 20 minutes, tasting and adjusting seasoning as needed.

5. Cook the Rice – Add the water, salt, ginger, and butter to a pot and bring to a boil. Stir in the rice, cover, and reduce to a simmer. Cook until the water is absorbed and the rice is tender.

6. Poach the Snapper – Gently add the snapper filets to the simmering broth. Poach gently for 7–10 minutes, depending on thickness, until just cooked through.

7. Serve – Serve the snapper over the rice and ladle the broth around the fish.

Additional Notes

Adding crunchy garlic in chili oil is not necessary, but highly recommended — that stuff goes on everything.

I used snapper, but you can use whatever fish you’d like. There may be a fish that holds up better to poaching; despite my efforts, the snapper still broke apart a bit.