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Thai Fish Pie

(Serves 4)


Preparation time 35minutes

Cooking time 40 minutes

Pre-heat the oven to 190°c

(Cooking times will vary depending on your oven, we use a fan oven)


You will need:

2 tbs Secret Chef All in One Thai Seasoning

800g/1Kg Mixed Fish (Salmon, Pollok, Haddock, etc.) cut into 3cm cubes

1 tin 400ml Coconut Milk

200ml Milk

25g Butter

25g Plain Flour

500g peeled, chopped and boiled Potatoes (get these going first)

Knob of butter and splash of milk for the mash


Combine the coconut milk, milk & Thai seasoning together in a large saucepan

and bring to the boil.

Add the fish gently and poach for around 3/4 minutes (don’t overcook).

Melt the butter in a saucepan and mix in the flour (making a roux).

Remove the fish from the liquid and place in a deep baking dish.

Slowly combine the hot liquid with the roux mixing well and cooking out the flour.

(Making a white sauce)

While the Sauce is cooking mash the potatoes with the butter and milk.

Poor the coconut white sauce over the fish and top with the mash potato,

spread out with a fork leaving peaks so that they can crisp up.

Cook in the hot oven for 20 minutes.