Thai fish pie

Готовим Fish Thai fish pie

This simple and stylish Thai fish pie is perfect for entertaining.

Lables: Egg free Gluten free Wheat free
  1. Preheat the oven to 180°C.
  2. Combine coconut milk, lemongrass, garlic, ginger, sugar, chilli, fish sauce, lime juice, kaffir lime leaves and curry paste in a saucepan over medium heat. Bring to a simmer, stirring, then set aside for 10 minutes to infuse.
  3. Meanwhile, place potato in a saucepan of cold salted water over high heat. Bring to the boil, then simmer for 12 minutes or until tender. Drain, then mash, add the butter and milk, season and beat with a wooden spoon until smooth and creamy.
  4. Place the fish, prawns and peas in a 1.2L baking dish. Remove lemongrass and whole lime leaves from the sauce and discard. Add the coriander, then pour over the seafood.
  5. Top with the mashed potato, raking the surface with a fork, and dot with extra butter.
  6. Bake for 25-30 minutes until the top is golden and seafood is cooked, then serve.

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400ml can coconut milk
1 lemongrass stalk
2 garlic cloves, finely chopped
2cm piece ginger, grated
2 tsp grated palm sugar
1 long red chilli, seeds removed, chopped
2 tsp fish sauce
Juice of 1/2 lime
4 kaffir lime leaves, 2 shredded
2 tbs green curry paste
1.2kg pontiac potatoes, roughly chopped
80g unsalted butter, plus extra to dot
1/4 cup milk
250g skinless ling fillets, chopped
250g skinless salmon fillets, chopped
16 green prawns, peeled, deveined
1 cup frozen peas, thawed
2 tbs finely chopped coriander leaves

Adv

Autors
Preparation time
10
Cooking time
50
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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