Saw this recipe for Fragrant Thai Fish Pie in Good Housekeeping and thought I would try it. It was so painlessly easy to make – even when all your guests are chatting to you in the kitchen – that it has become a firm favourite in our house.
“Fragrant Thai flavours and a crisp filo top make this a moreish, guilt-free dish” were the exact words that caught my eye when I first tried this recipe.
I was keen to conquer my fear of filo pastry (last time I attempted to use it it was a dried up disaster.) The filo, I’m delighted to report was a breeze. I adapted the recipe a little and this is what I came up with:
Healthy Thai Fish Pie
Ingredients serves 4
2 tspn olive oil
4 spring onions, chopped
2.5 tbspn Thai red curry paste
Tbspn dark soy sauce
2 tspn muscovado sugar
400ml light (or full fat) coconut milk
2 skinless salmon fillets, sliced into chunks
400g raw peeled prawns
Zest and juice of fresh lime
Two large handfuls of fresh baby spinach
200g sugar snap peas
6 sheets filo pastry
How to prepare
Preheat oven to 180 degrees.
Heat the oil in a large deep frying pan and cook spring onions over medium heat until softened, about 1 minute.
Add curry paste, soy and sugar and cook for another minute.
Pour in coconut milk, bring to the boil and let it bubble for 5 mins to reduce slightly.
Add salmon, prawns, sugar snaps, lime zest and juice and spinach. Mix well and pour into medium size ovenproof dish.
Rip filo sheets into piece and scrunch up on top of fish. Make sure the mixture is covered completely. Then drizzle or brush olive oil onto the filo.
Cook for 15-20 mins until filo golden and crisp and the fish is cooked through. I recommend turning the pie around half way through the cooking time unless you like it more golden at one end than the other!
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