Thai Fish Pie
Thai Fish Pie
1 halibut filet (8 oz.) sliced into thick strips
6 medium sized cooked shrimp
1 garlic clove
1 T finely minced ginger
1 lemon grass stalk, peeled and finely chopped
1/8 tsp. turmeric
1 T all purpose flour
1 ½ T fish sauce
1 tsp soy sauce
1 small green chile
1 can of light coconut milk (13.5 oz)
1 scant handful basil leaves
1 cup cauliflower (use broccoli and/or mushrooms if you prefer)
Salt to taste
Store bought puff pastry
Preheat the oven to 400°F.
Mash up the garlic with the minced ginger, lemongrass, and turmeric with a mortar and pestle.
Slice the chile in half and remove the seeds. Slice one half in thin strips.
Season the fish well with salt and pepper, and dust with the flour.
Coat the fish with the mashed spices.
Drizzle some olive oil on the bottom of a pie plate and place the fish and shrimp inside neatly.
Place the cauliflower or other vegetables that you are using around the fish and shrimp.
Pour over the fish sauce, soy sauce, and coconut milk. Nestle in the basil leaves and add in the appropriate amount of chiles according to your taste.
Refrigerate the pie shell while you roll out the puff pastry.
Usually store bought puff pastry comes in squares. You will just have to eyeball it according to the diameter of the plate. You will need less pastry than is the width of your plate, because you will have to roll it out.
On a floured surface, roll out the puff pastry enough to cover the top of the pie, without it becoming too thin.
Brush water around the edge of the pie plate, and then cover with the pastry dough. Tuck in the edges, and make sure that they stick to the plate (that is what the water is for). Cut two slits on the top, or make a nice shape with a pastry cutter.
Bake for 20-25 minutes until the dough is cooked through and nice and brown.