[trackpage id=4]

Thai Curry Fish Pie

  • Prep Time 10 min
  • Total Time 50 min
  • 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.

Tip

Use green curry paste instead of red, or substitute Thai curry paste with equal amount of Indian curry paste.

Nutrition Facts

  • Nutrition Description Per serving (1/6 of the recipe):
  • Calories 300
  • Fat 12 g
  • Saturated Fat 6 g
  • Carbs 30 g
  • Sugar 4 g
  • Protein 20 g
  • Cholesterol 50 mg
  • Fibre 4 g
  • Sodium 400 mg