Sachie's Thai fish pie
( SERVES 4 )
Photo by Anna Kidman
I first tasted this fish pie 18 years ago, when my New Zealand homestay grandmother made it for me. I had never seen this dish, or anything similar, in my life before. This fish pie is a combination of that fish and a dish called tom ka gai (coconut chicken soup) that I had in Thailand.
|800 g||Agria potatoes, peeled and cut into big cubes|
|20 g||Unsalted butter|
|⅛ tsp||White pepper|
|2||Garlic cloves, sliced|
|1 can||Coconut milk, 425ml|
|½ stalk||Lemongrass, white part|
|2||Kaffir lime leaves|
|200 g||Salmon, cut into cubes|
|200 g||Monkfish fillets, or blue cod, cut into cubes|
|20 g||Fresh coriander, chopped|
|½||Red chilli, chopped|
|1 tsp||Cornflour, mixed with 2 tsp water|
|1 Tbsp||Fish sauce|
- Heat oven to 220C.
- Put potatoes into a large pot and cover with water. Bring water to boil, reduce heat to medium high, simmer for 15 minutes or until fully cooked. Drain, add butter, milk, lime zest, white pepper and salt. Mash and mix until smooth. Set aside.
- While you are cooking the potatoes make the sauce. Place the oil in a medium-sized pot over medium-high heat. Add shallot and garlic and sauté for 1-2 minutes. Add coconut milk, lemongrass and kaffir lime and bring to boil. Reduce heat to medium-high and infuse for 4 minutes.
- Add the seafood, coriander, chilli and cornflour/watermix and cook for 1-2 minutes. Season with fish sauce and remove from heat. Don’t worry if the seafood is not cooked through, it will finish cooking in the oven.
- Remove lemongrass and kaffir lime from the pot and scoop out all the seafood into an ovenproof dish. Pour over enough sauce to cover the seafood, reserving the rest of the sauce for later use.
- Cover with mashed potato, flatten with the back of spoon and draw lines with a fork.
- Cook in the oven for 30 minutes or until golden brown.
- Serve with green salad and lime wedges. Drizzling extra sauce on the top if you want.
See Sachie's Pacific oysters with ponzu sauce recipe