Ingredients with Measurements:
- 1 pound white fish fillets, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 red bell pepper, chopped
- 1 cup coconut milk
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh basil
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Heat the vegetable oil in a large skillet over medium heat. Add the onion, garlic, and ginger and cook until softened, about 5 minutes.
3. Add the red bell pepper and cook for another 2 minutes.
4. Stir in the coconut milk, red curry paste, fish sauce, lime juice, and brown sugar. Bring to a simmer and cook for 5 minutes.
5. Add the fish, cilantro, basil, peas, and corn to the skillet. Cook for another 5 minutes.
6. Transfer the fish mixture to a 9-inch pie dish.
7. Roll out the puff pastry on a floured surface to fit the top of the pie dish. Place the pastry on top of the fish mixture, pressing the edges to seal.
8. Brush the beaten egg over the pastry.
9. Bake for 25-30 minutes, or until the pastry is golden brown and puffed.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
400°F
Serving size:
6 servings
Nutritional information:
Calories: 450
Fat: 24g
Carbohydrates: 34g
Protein: 25g
Sodium: 520mg
Sugar: 8g
Substitutions for ingredients:
- Any white fish can be used instead of white fish fillets.
- Olive oil can be used instead of vegetable oil.
- Green bell pepper can be used instead of red bell pepper.
- Chicken can be used instead of fish.
Variations:
- Add sliced mushrooms to the skillet with the onion, garlic, and ginger.
- Use green curry paste instead of red curry paste.
- Top the pie with mashed sweet potatoes instead of puff pastry.
Tips and tricks:
- Be sure to thaw the puff pastry before using it.
- Use a fork to prick a few holes in the pastry before baking to prevent it from puffing up too much.
- Serve with a side of steamed rice.
Storage instructions:
Store any leftover Thai-Style Fish Pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Thai-Style Fish Pie on a large platter with a garnish of fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
Serve with a side of steamed rice and a crisp green salad.
Suggested side dishes:
Steamed rice and a green salad.
Troubleshooting advice:
If the pastry is browning too quickly, cover it with foil for the remainder of the baking time.
Food safety advice:
Be sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Fish pies have been a popular dish in England since the 16th century. Thai cuisine is known for its bold flavors and use of fresh herbs and spices.
Flavor profiles:
The Thai-Style Fish Pie is a savory and slightly spicy dish with a creamy coconut milk sauce and a flaky puff pastry crust.
Serving suggestions:
Serve the Thai-Style Fish Pie as a main dish for dinner or as a unique addition to a potluck or dinner party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai