- 800g Agria potatoes, peeled, cut in big cubes
- 20g butter, unsalted
- 60ml milk
- zest of 1 lime
- 1/8 tsp white pepper
- 1 tsp salt
- 2 tbsp oil
- 2 cloves garlic, sliced
- 1/2 shallot, sliced
- 425ml tin coconut milk
- 1/2 stalk lemongrass, white part only
- 2 kaffir lime leaves
- 10 scallops, halved
- 200g salmon, cut in cubes
- 200g monk fish or blue cod, cut in cubes
- 20g fresh coriander, chopped
- 1/2 red chilli, chopped
- 1 tsp corn flour mixed with 2 tsp water
- 1 tbsp fish sauce
- Green salad and lime wedges, to serve
My first experience of Fish Pie was just after I arrived in NZ 18 years ago, when my homestay grandmother made it for me one day. It was quite a unique experience as I had never seen this dish, or anything similar, in my life before! I have created this recipe from a combination of the Fish Pie that I had 18 years ago, along with inspiration from a dish called Tom Ka Gai (Coconut Chicken Soup) that I had in Thailand. It is gluten free as I am not using flour to make the white sauce. You can also use your preferred seafood rather than sticking to the ones that I mention. Happy cooking!
Preheat oven to 220°C. Put potatoes into a large pot and cover with water. Bring to the boil, reduce heat to medium-high and cook for 15 minutes or until potatoes are fully cooked. Drain then add butter, milk, lime zest, white pepper and salt. Mash and mix until smooth. Set aside.
While the potatoes are cooking, let’s make the sauce. Add oil in a medium-sized pot and place it over medium-high heat. Add garlic and shallots and sauté for 1-2 minutes. Add coconut milk, lemongrass and kaffir lime leaves and bring to the boil. Reduce heat to medium-high and infuse for 4 minutes.
Add all the seafood ingredients plus the coriander, chilli and corn flour/water mixture then cook for 1-2 minutes. Season with fish sauce and remove from heat. Don’t worry if all the seafood is not cooked though, we will finish it off in the oven.
Remove lemongrass and kaffir lime leaves from the pot and scoop out all the seafood into an oven tin. Pour enough sauce into the tin to cover the ingredients (reserve the rest of the sauce for later use).
Cover with mashed potato, flatten with the back of a 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. Drizzle extra sauce on the top if you want some more sauce!
Wine match, 2015 Equinox Sauvignon Blanc
Vibrant and complex. Flavours of rich stone fruit with a touch of smokey oak.
The citrus and stone fruit characters of the Equinox Sauvignon Blanc will pair beautifully with the variety of seafood in this Thai Fish Pie - a match made in heaven.