Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
All-In-One Thai Fish Pie
With the addition of Thai flavours of coconut, lime leaves and lemongrass, Rukmini reinvents fish pie to create a fresh take on this comfort food classic.
From the book
The Quick Roasting Tin
75 fast and simple one dish recipes to revolutionise the way you cook
Leave the hard work to the oven with minimal prep and less washing up
From fast dinners to simple desserts
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Introduction
This is such a quick but flavoursome one pot dinner. The fish gently poaches with the coconut cream, lemongrass and lime leaves, while the crunchy filo topping provides a lovely textural contrast. It’s worth getting fresh Kaffir lime leaves if you can – a couple of large supermarkets stock them with the fresh herbs – but use dried from the spice aisle if not.
Ingredients
| 300g | fish pie mix (or a mix of salmon, smoked haddock and cod, cut into 4cm chunks) |
| 1 small head of | broccoli, cut into small florets |
| 1 stick | lemongrass |
| 2 | Kaffir lime leaves |
| 1 x 160g tin of | coconut cream |
| 1 | lime, zest and juice |
| ½ tbsp | fish sauce |
| Pinch of | sea salt flakes |
| 3 sheets of | filo pastry |
| 1 ½ tbsp | olive oil, or olive oil spray |
Method
Preheat the oven to 180C°fan/200°C/gas 6. Tip the fish and broccoli into a small deep roasting tin with the lemongrass and lime leaves, then pour over the coconut cream, lime zest and juice and fish sauce.
Scatter over a pinch of salt, then scrumple the filo pastry sheets over the fish. Brush the pastry with olive oil (or spritz with olive oil spray), then transfer to the oven and bake for 25 minutes, until the pastry is golden brown and crisp. Serve hot.
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