This recipe won third prize for Kate Fowler in the 2011 Melplash Show fish pie competition run by the Riverside Restaurant.
- 1 cod
- 1 Haddock
- 1 Smoked Pollock
- A pint prawns
- 1 tin of coconut milk
- A knob of butter
- 2 tablespoons of cornflour
- 1 onion
- 2 lemon grass
- 2 garlic cloves
- 1 red chilli
- Chopped coriander
- 2 tablespoon of light soy sauce
- 1 teaspoon of fish sauce
- 2 baking potatoes
- Chopped basil
- Salt & Pepper
Bake the two potatoes in their jackets in the oven
Put fish into a pan with the coconut milk to poach.
When the fish is cooked, take them out, saving the coconut milk, and discard the skin and bone from the fish.
Pour the hot coconut milk into a food processor and add onion, lemon grass, chilli, coriander, light soy sauce and fish sauce and process until finely chopped.
In a pan add the butter. When melted add the cornflour and gradually add the coconut milk mix to make a thick sauce.
Put the fish and prawns into a dish and pour over the thick coconut sauce.
When the baked potatoes are cooked, take out the inside flesh from the skin and mash with butter, basil and cream, season with salt and pepper.
Cover the fish mixture with the mash potatoes and sprinkle with grated cheese.
Put into the oven for 30 minutes and cook until golden brown.