Something for the weekend……Thai style fish pie; gluten and dairy free!

Hello Folks,

Need a tasty, healthy supper this weekend try out the below recipe, the photos do not do this dish justice.  It is really delicious!!!

I first cooked this recipe for the first time a year ago for a couple of friends, I wanted to make something a little different from the usual fish pie, this recipe is great as it is gluten and lactose free.

I made this the other evening for my Aunt who can’t have any dairy.  She is also not a fan of fish pies because of the mash on the top and the fact it is a sloppy texture.

So I topped with sliced potatoes so that it has a crunch and I also added carrots with a bite, which again adds another texture.

It was a success, she said it was the best fish pie she had tasted, we ate the whole dish up…..piglets!!!

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Serves 4

Cooking time 45 minutes

Difficulty easy

Ingredients:

1 kg of mixed fish and seafood (I used cod, salmon and uncooked peeled prawns)

40g ginger

2 cloves garlic

2 red chillies

1 fresh lemongrass stick

1 tsp sugar

2 Tbsp. cornflour

1 onion roughly chopped

2 spring onions sliced

2 carrots sliced

Fresh coriander a bunch

2 potatoes

1/2 red pepper diced

1 can coconut milk

1 tsp fish sauce

2 Tbsp. light soy sauce

1 Tbsp. green Thai paste

Pak choi

1 lime

Lactose free butter or margarine

Olive oil

Method:

Pre-heat oven to 200 degrees.

Peel and slice your potatoes to be approx. 1/2 cm thick.  Pop into a pan of salted boiling water and cook for 2/3 minutes. Drain and set aside.

Drizzle a little oil in a pan and sauté the onions until soft set aside.

Take a deep sauté pan and pour in the coconut milk, bash the lemongrass and cut into halve then add to the milk.  Pop in the fish with the skin on, and simmer in the milk until cooked.

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Once cooked carefully remove the fish and place into an oven dish, removing the skin. Also add the prawns to this dish. Set aside.

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Pour the hot coconut milk into a blender, if the blender is good you can also add the lemongrass, if not discard the lemongrass at this point.

Next add the chilli, garlic, ginger, sugar, coriander, fish sauce, soy sauce, Thai paste and the onions to the blender with the milk and blitz to be smooth.  

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Squeeze in the juice of 1 lime and the Thai paste and blitz again.

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Set aside.

Add the carrots, peppers, Pak choi and spring onions into the oven dish with the fish.

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Now to thicken your sauce, take a frying pan and melt a Tbsp. of the margarine, then add the cornflour and whisk.  Now gradually over a medium heat whisk in the Thai milk sauce.  Keep stirring the pan until it thickens then taste the sauce and check if it needs any seasoning, I didn’t need to add any salt as the fish sauce and soy contains enough.

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Drizzle this sauce over the fish dish evenly, try scrape as much of the juices from the frying pan as possible.

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Get the potatoes and layer these over the fish dish in
a nice pattern, melt a little bit more margarine and then brush this over the potatoes and then add some cracked black pepper.

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Pop into the oven and bake for around 30 minutes or until the potatoes have good colour.

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Once cooked take out of the oven and let it stand for 5-10 minutes.

Serve up with some prawn crackers!! 

YUM!!!!

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Enjoy, and have a good weekend.

Lulu xxx

❤ ❤ ❤

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