Thai Curry Fish Pie
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 50 mins
- Serves
- 6
Ingredients
- 3
- baking potatoes
- 4 tsp
- coconut oil , divided
- 20 mL
- 1/2 tsp
- pepper
- 2 mL
- 1/2 tsp
- salt, divided
- 2 mL
- 3 tbsp
- all-purpose flour
- 45 mL
- 1 can
- light coconut milk
- 400 mL
- 1 tbsp
- Thai red curry paste
- 15 mL
- 4
-
frozen white fish fillets such as cod, haddock, pollock, tilapia;
thawed and cut into 1-in. (2.5-cm) pieces - 400 g
- 1 cup
- frozen mixed vegetables
- 250 mL
- 1 can
- Sensations by Compliments Whole Triple-Smoked Oysters, drained
- 85 g
Directions
Step 1
Using a fork, pierce potatoes all over. Set potatoes on plate and microwave on HIGH, turning every 5 min., until softened and cooked through, about 20 min. When cool enough to handle, slice in half lengthwise. Using a spoon, scoop the flesh into medium bowl (discard skins or reserve for another use). Mash and stir in 1 tsp (5 mL) coconut oil, pepper, 1/4 tsp (1 mL) salt and about 1/2 cup (125 mL) water, until potato mixture is soft and spreadable. (Note: For extra-crisped topping, also stir 2 tbsp (30 mL) butter into potato mixture.) Set aside.
Step 2
Preheat broiler. In large saucepan, melt remaining coconut oil over medium heat. Whisk in flour and cook 1 min. Gradually whisk in coconut milk, 1 cup (250 mL) water, curry paste and remaining salt. Bring mixture to a bubble. Add fish, vegetables and oysters. Cook, stirring gently, until fish is cooked and vegetables are warmed through, 3 to 4 min.
Step 3
Transfer fish mixture to 8 x 8-in. (20 x 20-cm) baking dish. Top with potato mixture. Place under broiler until top is golden brown and sauce is bubbling, 2 to 3 min. Serve with lime wedges.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (1/6 of the recipe):
- Calories:
- 300
- Fat:
- 12 g
- Saturated Fat:
- 6 g
- Carbs:
- 30 g
- Fibre:
- 4 g
- Sugar:
- 4 g
- Cholesterol:
- 50 mg
- Protein:
- 20 g
- Sodium:
- 400 mg