Here I present my Thai fish pie!
It’s a Thai inspired fish Pie, as the name infers. It came about because I wanted to inject some heat and spice into the white sauce which usually is green chillies but as I got thinking, I thought Thai paste for spice, coconut milk for the sauce and from there was born My Thai Fish Pie.
I love a traditional fish pie, the succulent fish, creamy white sauce and buttery velvet mash. Everything comfort food is about. What I don’t like is the time it takes, to make the white sauce, the measuring, the prepping potatoes, the mashing, the assembling, its cumbersome and tasking and puts me right off. So I rarely make it.
But when I do I love it.
What I love about this version is that you don’t really do much cooking other then putting the ingredients together and then letting the oven do the rest.
I had a beautiful fillet of whole Trout side so I used a little of that. I used a bag of frozen fish pie mix…obviously, no brainer, less hassle but I did use the Trout skin to make crispy seasoned skin as a treat. Use whatever fish you like, just whole fillets, fish pie mix, with prawns, shell fish, whatever you have. I’ve sometimes used frozen Tilapia/pangasia fillets just laid on dish. Even halved boiled eggs added too!
Any Thai paste will do, green or red. For today I used the green simply because of its aroma and fragrance.
It’s entirely up to you which one you would like to use but you will need the whole jar to really give that bold flavour and taste.
I’ve used a full can of coconut milk because as the fish cooks it will release some of its own water and together that will provide enough sauce to balance out the mash topping.
As for the mash we all know that making your own home made mash is wonderful and there is no comparison however I do find the frozen mash has its advantages in that many of these are really buttery and velvety and most of all its time and labour free. So for me using frozen mash is always a simple and quick alternative. I always have bags at home in my freezer! I love the taste and I think they are amazing…specially Iceland brand.
Again I don’t bother to make the frozen mash before I put it on top of my pie. I just place it, as it is, frozen, because as it cooks it will automatically become soft and I quite like that rough and rustic pillow look. You can if you prefer, cook your mash and then pipe it on top as you would normally do but me, I prefer it my way. I want an easy life.
For me if I’m tossing it all into a baking dish, well then I can just chuck in the frozen mash and shove the whole dish in the oven too with little effort and forget about it for 40mins!
So here is My Thai Fish Pie.
I’m telling you, you will be amazed. You will be making it often and you will be thanking me each time!
1 x 200g jar green or red curry Paste
1 x 400ml can cocconut milk
1 tbsp of chilli flakes
1 tsp black ground pepper
1 tsp of salt
2 tbsp of oil or fry light
half cup of fresh coriander chopped
4 fresh green chillies chopped or to taste
fish of your choice
2 x 650g bag frozen mash
Put the oven on 180 deg and get it hot.
Get an oven proof baking dish. Grease with oil or spray light.
Add your fresh green chillies, chilli flakes black pepper and salt.
Sprinkle most of your fresh coriander. Save a little for later.
Next pour out your whole jar of Thai paste and the can of coconut milk.
Stir all the ingredients to combine well.
Add your frozen fish mix and then mix well.
Now layer the frozen mash nuggets over the top. Cover gaps well.
Sprinkle a little more black pepper and little fresh coriander on top.
Lastly spray a sheet of foil with spray lite and cover the dish.
Place in the hot oven at 180 deg for 40 mins. Uncover and brown the top.
Let it stand for 10 mins then dish up.
For the Crispy Trout Skin Simply descale, spray with spray lite and sprinkle with salt and chilli flakes. Cook in oven till crisp.
I served it with steamed peas and mangetout. Hubby nibbled on crispy skin like they were scratching!
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