Thai Fish Pie

Fish pie is a dish I love, however it can be a bit of a faff with all the cooking and cooling etc. This version is however easy, tasty and great for a family meal or dinner party with a twist.

 

Ingredients

  • 1 fish – pie mix or a mix of fresh fish of your choosing and prawns if you like
  • 1 Tin of sweetcorn/ frozen peas
  • 1 Tin of coconut milk
  • 2 tbsp Green/red curry paste or more to your taste
  • Pinch Salt
  • Topping
  • Vegetables – squash, sweet potato, potatoes, carrots

Method:

  1. Cut the vegetables into even cubes preferably with the skins and boil until they are cooked. if you have different colour vegetables like sweet potato and potatoes you can mash them separately and use them as the striped topping or just mix together. I don’t get too hung up on making a really smooth mash as the uneveness makes for a tastier, crunchier topping. Once cooked set aside and let cool.

2. Get a good size saucepan and empty the contents of the coconut milk into it make sure you also use the slightly solid parts of the milk stuck to the lid and sides.

3. Add a pinch of salt if required – most fish pie mixes have a smoked fish in them so I tend to omit salt.  Add 2 tablespoons of Thai green curry paste or more depending on your taste and the depth of flavour you are looking for, stir and let this all simmer slowly on a medium heat so that it heats up and the coconut milk starts to thicken slight

4. This usually takes around 10-15 minutes, don’t let it boil too high but you do want the flavours of the Thai curry to infuse the milk and also the milk will naturally get thicker as it cooks.

5. Add the fish and use the heat of the milk to slowly poach the fish. Stir carefully so you don’t lose the chunks of fish once the fish is poached just turn off the heat and let it sit and cool down.

 

6. Then just assemble your dish pour your fish curry into the dish and I then stir in my can of sweetcorn or frozen peas and add my cooled vegetables either in stripes or just spread evenly on the top.

7. his is the stage you can pre-make it and then just pop it into the oven when you require.

8. Voila you then pop it into an oven for around 35-40 minutes at around 180.

9. Yummy – comfort food with a spicy twist

 

Variations & Tips

  • I like to top this pie with sweet potato with the skins and some grated strong cheese, much better than just potatoes and it offsets the spicy fish pie.
  • Sweet Potatoes have a lower Glycemic Index and so take longer for the body to convert into sugars, one sweet potato contains your daily requirement of vitamin C and is excellent for your skin health, immune system, and contains high potassium levels.
  • The fat of the cheese will combine favourably with the beta carotene and allow the body to absorb it much better.