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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


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.

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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


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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From the book: The Quick Roasting Tin

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