THAI FISH PIE
THAI FISH PIE
Thai Fish Pie
Serve: 1-2
Ingredients:
500 gram Potato – cooked and chunkily cut
120 gram Salmon – skinned and cubed
120 gram Smoked white fish – skinned and cubed
120 gram Raw king prawns – peeled and cleaned
40 gram Frozen garden pea
200ml Milk
50 gram Butter
50 gram Cheddar cheese – grated
1 pinch Salt and pepper
Ingredients for the sauce:
350ml Milk
25 gram Flour
25 gram Butter
1 teaspoon Wholegrain mustard
1/2 teaspoon Thai green curry paste
1/2 teaspoon Bouillon powder
Method
-Mash the cooked potatoes with milk and butter. Season with salt and pepper until smooth. Set aside and leave it to cool.
-Preheat the oven to 180 Celsius.
-Heat the butter and plain flour in a saucepan. Heat gently until the butter has melted, Stirring regularly while heating this sauce base.
-Gradually whisk in 350 ml of milk, bring it to a boil. Add the curry paste and bouillon powder. Keep stirring to avoid any lumps and sticking at the bottom of the pan. Cook for 3-4 minutes until thickened.
-Take off the heat and add all the fishes, garden peas and mustard. Fold gently.
-Transfer into an ovenproof dish/es. Leave it to cool.
-Spoon the potato on top and bake for 15 minutes.
-Takes the dish out of the oven. Sprinkle with the grated cheddar cheese.
-Put it back in the oven. Turn the heat up to 230 Celsius and bake until the potato and cheese turn slightly golden brown in color.
-Serve with vegetables of your choice.
Tip:
– The white sauce can be tricky to cook. Especially, while you whisk the butter and flour. Don’t panic – keep an eye on the pan and keep stirring at all times.
-You can use a fish pie mix that’s sold on the fish aisle.
-Make sure you use a good Thai Green Curry Paste. Click here to see why Thai Kitchen Staples.
