uce fish pie
Serves: Two
Prep time: 30 minutes
Cooking time: 20 minutes
Ingredients
For the mash topping
600g potatoes peeled and cut into small cubes
4 large spring onions, plus one to garnish
80ml milk
25g butter
For the filling
1 can of coconut cream or the thicker half of a can of full fat coconut milk
2 kefir lime leaves
1 stick of lemon grass
1 large carrot, diced
60g frozen peas
2 tablespoons uce miso rayu
The juice of one lemon
1 tablespoon of fish sauce
1 tablespoon of sesame oil
150g coriander
100g cod or haddock fillets (skin removed), cut into chunks
100g salmon fillets (skin removed)
Generous amounts of sea salt flakes and cracked black pepper
Instructions
Preheat the oven to 220c
In a pan place the coconut cream or the solid part of a tin of coconut milk and place in the kefir lime leaves and lemongrass. Bring to a gentle simmer for ten minutes.
Peel and slice the potatoes and place them in a large pot along with a generous pinch of sea salt. Cover in cold water and bring to the boil, then cook for 10 minutes or until the potatoes are soft all the way through.
While the potatoes boil, prepare your carrots. Remove the lime leaves and lemongrass from the coconut milk and add the carrots, peas, lemon juice, uce miso rayu, fish sauce and sesame oil. Add a good pinch of salt and cracked black pepper and give a good stir.
Drain the potatoes and add the milk and butter, along with salt and pepper to taste. Give it a good mash to your preferred consistency. Then stir through the chopped spring onions.
Back to the filling, add the fish and give it another good stir before adding it to an oven proof dish.
Top with mash and place into the over for twenty minutes.
When golden on top, allow it to sand for five minutes then garnish with coriander.
Tip
If the dish is very full, place it on a baking sheet in the oven as fish pie can be prone to boiling over.
How to serve
You can dig straight into this as a main. Or you may want to serve it with a side of wilted greens drizzled in sesame oil, or steamed vegetables topped with salt flakes and sesame seeds. Garnish with a generous drizzle of uce, sliced spring onions or chopped coriander.
