This reachable and stylish Thai fish pie is final for entertaining.
The ingredient of Thai fish pie
- 400ml can coconut milk
- 1 lemongrass stalk (inner core only)
- 2 garlic cloves, finely chopped
- 2cm piece ginger, grated
- 2 tsp grated palm sugar
- 1 long red chilli, seeds removed, chopped
- 2 tsp fish sauce
- Juice of 1/2 lime
- 4 kaffir lime leaves, 2 shredded
- 2 tbs green curry bonding agent
- 1.2kg pontiac potatoes, a propos chopped
- 80g unsalted butter, benefit further to dot
- 1/4 cup (60ml) milk
- 250g skinless ling fish fillets, chopped
- 250g skinless salmon fillets, chopped
- 16 green prawns, peeled, deveined
- 1 cup (120g) frozen peas, thawed
- 2 tbs finely chopped coriander leaves
The instruction how to make Thai fish pie
- Preheat the oven to 180u00b0C.
- intensify coconut milk, lemongrass, garlic, ginger, sugar, chilli, fish sauce, lime juice, kaffir lime leaves and curry cement in a saucepan more than medium heat. Bring to a simmer, stirring, then set aside for 10 minutes to infuse.
- Meanwhile, place potato in a saucepan of Cool salted water on top of higher than high heat. Bring to the boil, then simmer for 12 minutes or until tender. Drain, later mash, build up the butter and milk, season and prominence taking into account bearing in mind a wooden spoon until smooth and creamy.
- Place the fish, prawns and peas in a 1.2L baking dish. separate lemongrass and gather together lime leaves from the sauce and discard. Add the coriander, after that pour more than the seafood.
- peak subsequently the mashed potato, raking the surface when a fork, and dot in the manner of extra butter.
- Bake for 25-30 minutes until the summit zenith is golden and seafood is cooked, then serve.
Nutritions of Thai fish piecalories: