Thai Fish Pie
500 gram Potato-cooked and chunky 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
200 ml Milk
50 gram Butter
50 gram Cheddar cheese-grated
1 pinch Salt and pepper
Ingredients for the sauce:
350 ml Milk
25 gram Flour
25 gram Butter
1 teaspoon Wholegrain mustard
1/2 teaspoon Thai green curry paste
1/2 teaspoon Bouillon powder
-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 at 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 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 the 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.
– 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 sells on the fish aisle.
-Make sure you use a good Thai Green Curry Paste.Click here to see why. Thai Kitchen Staples.