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.
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
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