Name: Thai-style Fish Pie
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: The sauce: 400 ml can light coconut milk; 1 long red chilli, seeds removed, chopped; 2 tsp fish sauce; 2 tbs green curry paste; 4 kaffir lime leaves, 2 shredded; Juice of ½ lime; 1 lemongrass core; 1 tsp honey; 2cm piece ginger, grated; 2 garlic cloves, finely chopped; 2 tbs finely chopped coriander leaves; The topping: 1.2 kg unpeeled organic potatoes, quartered; 100g sunflower spread; 50 ml almond milk; The filling: 180g prawns; 250g cubed skinless white fish fillets; 250g cubed skinless salmon fillets; 150g peas

Thai-style Fish Pie

25 Apr 2017

by RickRock

Prep Time

10 minutes

Cook Time

50 minutes

Total Time

1 hour

Background

For a really hearty yet healthy family supper you should give this delicious Thai-Style Fish Pie a try! Don't worry about it being too spicy for the kids, the green curry paste is quite mild - giving the pie a gentle piquancy - and the chilli can be halved if it's a hot one! This is a dairy-free version - if that isn't a requirement for you then do use normal cow milk and butter in place of the almond milk and sunflower spread, but the coconut milk is a must to give it that special Thai flavour!

Ingredients

The sauce: 400 ml can light coconut milk
1 long red chilli, seeds removed, chopped
2 tsp fish sauce
2 tbs green curry paste
4 kaffir lime leaves, 2 shredded
Juice of ½ lime
1 lemongrass core
1 tsp honey
2cm piece ginger, grated
2 garlic cloves, finely chopped
2 tbs finely chopped coriander leaves
The topping: 1.2 kg unpeeled organic potatoes, quartered
100g sunflower spread
50 ml almond milk
The filling: 180g prawns
250g cubed skinless white fish fillets
250g cubed skinless salmon fillets
150g peas

Instructions

Preheat the oven to 180°C.
Mix together the sauce ingredients (except the coriander leaves) in a saucepan over a medium heat.
Bring just to the boil, stirring,constantly then remove from heat, stir in the coriander and allow to infuse..
Meanwhile, boil the potatoes,then simmer for 12-15 minutes Drain,and mash them smooth with the butter and milk.Season to taste.
Spread the filling across a suitable (about 1¼ litre) baking dish.
Having removed the lemongrass and whole kafir leaves from the sauce, pour it over the filling.
Smooth the topping over, then add some dots of sunflower spread and rake the surface with a fork.
Cook in the oven 30 minutes then serve with green vegetables of your choice.