Thai Spiced Fish Pie

A fragrant fusion pie featuring poached monkfish, salmon, and prawns in a coconut-lime sauce topped with mashed sweet potato.

Dinner Fish Seafood Main Course Thai

Estimated Nutrition

Calories

713.1

kcal / serving

4278.4 kcal total

Carbs

24.3g

per serving

145.8 g total

Fat

52.1g

per serving

312.4 g total

Protein

36.9g

per serving

221.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Flour

Dairy

100

Full-Fat Milk

Butter

for the filling sauce

200

Butter

for the topping

Fruits

piece

Lime

juice and zest

Liquids

400

Coconut Milk

tinned

NutsSeeds

clove

Garlic

crushed

stalk

Lemongrass

bruised

piece

Kaffir Lime Leaf

handful

Coriander

chopped

gram

Salt

to taste

gram

Black Pepper

freshly ground, to taste

Seafood

400

Monkfish Tail

trimmed, cut into pieces

200

King Prawns

shelled

200

Salmon

cut into pieces

Vegetables

piece

Onion

finely chopped; can use 2 banana shallots instead

piece

Green Chilli

finely chopped

100

Pea

shelled

500

Potato

boiled until soft

250

Sweet Potato

boiled until soft

piece

Spring Onion

chopped

Method

Poach fish in the liquid for 6 minutes then transfer fish to a 23cm baking dish.

Melt 25g butter in a new pan and stir in flour for 1 minute.

Whisk in reserved poaching liquor, lime juice, and zest then simmer for 5 minutes.

Stir in peas and coriander then pour sauce over the fish.

Preheat oven to 200°C.

Mash cooked potatoes and sweet potatoes with 200g butter and spring onions.

Spread topping over fish and bake for 25 minutes then grill until crisp.

Fry onion, garlic, lemongrass, and chilli in a saucepan for 4 minutes.

Add coconut milk, milk, and lime leaves and bring to a boil.