Thai Fish Pie

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THAI FISH PIE

This recipe combines the goodness of fish with sweet potato in a winter warming, comfort dish. It’s always a hit at my place! Salmon is a great source of Omega 3 fatty acids which are great for your heart and mental health, reducing inflammation and a whole heap of other things. Sweet potato is rich in beta-carotene, a powerful antioxidant that is also great for skin, eye and neurological health.

 

This recipe takes 60-70 minutes including cooking time.

 

Ingredients

300g Salmon (skinless & boneless)

300g Mulloway (skinless & boneless). You can use any other firm white fish!

750g Sweet potato

600ml coconut milk

4 kaffir lime leaves

2 lemon grass stalks – sliced (soft inner flesh only)

2 garlic cloves – minced

2cm knob ginger- grated

1 bunch coriander stalks

1 small chilli (optional)

2 Tablespoons lime juice

1 Tablespoon fish sauce

2 teaspoons sugar

 

METHOD

Sweet potato mash: Slice sweet potato into thin slices and steam until soft. Mash to a smooth consistency that will spread well. You may have to add a little water or coconut milk to get a good consistency

 

Sauce: Pound the ginger, garlic and lemon grass in a mortar and pestle. Place coconut milk in a small saucepan and add the mixed garlic, ginger, lemongrass and the lime leaves, coriander stalks and chilli. Simmer for 10-15 minutes until it thickens. Strain off herbs, add lime juice, fish sauce and sugar and place back on heat for 3 minutes. Taste and adjust flavours according to your taste.

 

Pie base: slice all fish into small pieces (about 2m cubed) and place into the bottom of a casserole dish.

 

Assembly: Pour sauce over fish, then spread sweet potato over the top (think cottage pie!)

 

Bake: in preheated oven (1800C or 1600C fan forced) for 17-20 minutes until fish is cooked and sweet potato starts to brown.

 

To Serve: Sprinkle with a little chopped coriander and serve with steamed greens – I usually serve this with peas, broccoli and zucchini.

 

Recipe by Judy Hanavan – Nutritionist

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