Sachie's Thai fish pie

Name: Sachie's Thai fish pie
Yield: 4
Ingredients: 800 g Agria potatoes, peeled and cut into big cubes (Main); 20 g Unsalted butter; 60 ml Milk; 1 Lime, zested; 1/8 tsp White pepper; 1 tsp Salt; 2 Tbsp Oil; ½ Shallots, sliced; 2 Garlic cloves, sliced; 1 can Coconut milk, 425ml; ½ stalk Lemongrass, white part; 2 Kaffir lime leaves; 10 Scallops, halved; 200 g Salmon, cut into cubes (Main); 200 g Monkfish fillets, or blue cod, cut into cubes (Main); 20 g Fresh coriander, chopped; ½ Red chillies, chopped; 1 tsp Cornflour, mixed with 2 tsp water; 1 Tbsp Fish sauce

for 4 people

Anna Kidman

Sachie Nomura

Chef and food writer.

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I first tasted this fish pie 18 years ago, when my New Zealand homestay grandmother made it for me. I had never seen this dish, or anything similar, in my life before. This fish pie is a combination of that fish and a dish called tom ka gai (coconut chicken soup) that I had in Thailand.

Mashed potato

800 g	Agria potatoes, peeled and cut into big cubes (Main)
20 g	Unsalted butter
60 ml	Milk
1	Lime, zested
1/8 tsp	White pepper
1 tsp	Salt

Ingredients

2 Tbsp	Oil
½	Shallots, sliced
2	Garlic cloves, sliced
1 can	Coconut milk, 425ml
½ stalk	Lemongrass, white part
2	Kaffir lime leaves
10	Scallops, halved
200 g	Salmon, cut into cubes (Main)
200 g	Monkfish fillets, or blue cod, cut into cubes (Main)
20 g	Fresh coriander, chopped
½	Red chillies, chopped
1 tsp	Cornflour, mixed with 2 tsp water
1 Tbsp	Fish sauce

Directions

Heat oven to 220C.
Put potatoes into a large pot and cover with water. Bring water to boil, reduce heat to medium high, simmer for 15 minutes or until fully cooked. Drain, add butter, milk, lime zest, white pepper and salt. Mash and mix until smooth. Set aside.
While you are cooking the potatoes make the sauce. Place the oil in a medium-sized pot over medium-high heat. Add shallot and garlic and sauté for 1-2 minutes. Add coconut milk, lemongrass and kaffir lime and bring to boil. Reduce heat to medium-high and infuse for 4 minutes.
Add the seafood, coriander, chilli and cornflour/watermix and cook for 1-2 minutes. Season with fish sauce and remove from heat. Don't worry if the seafood is not cooked through, it will finish cooking in the oven.
Remove lemongrass and kaffir lime from the pot and scoop out all the seafood into an ovenproof dish. Pour over enough sauce to cover the seafood, reserving the rest of the sauce for later use.
Cover with mashed potato, flatten with the back of 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. Drizzling extra sauce on the top if you want.

See Sachie'sPacific oysters with ponzu sauce recipe