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Crusty Fish Pie

 40 minutes to prepare and cook

Serves 8


½ Kg Basa Fillets

½ kg Mussel Meat or 200g Salmon (optional)

1 Sliced Onion

1 Medium Leek

1 teaspoon Garlic Paste

2 Cups Fish Stock

Splash Fish Sauce

3 Tablespoons Flour

4 Tablespoons Butter

½ kg Boiled Peeled Potato

Grated Parmesan Cheese

¼ Cup HotMilk

2 Tablespoons Butter


  1. Put your pot on to boil  ¾ full of water. Boil your potatoes in this salted water.
  2. Spray the top of your double boiler pot and steam the whole fish pieces 2 at a time, set aside to cool on a plate. (cook the salmon pieces this way too).
  3. Heat a fry pan and drizzle in olive oil. Cook sliced onion, garlic and leak off in a gentle way. Don’t burn it, sweat it off. Tip onion/leek mix out of frypan onto a plate.
  4. Make the velvet sauce- put a big dollop of butter into the fry pan and add the flour. Stir using a slotted spoon until the flour is cooked out. Do not burn. Add all the fish stock continuing to stir so no lumps develop. Simmer through.
  5. Add your onion mix back into the velvet sauce. Add a splash of fish sauce (not too much, it’s salty!) Turn down to low. Flake in your steamed fish and spoon through the sauce. Turn off heat.
  6. Spray your big flan dish. Pour your fish pie base into your flan. Set aside.
  7. Mash your  cooked and drained potatoes with a big dollop of butter and ¼ cup of hot milk.
  8. Spoon over fish and smooth over using a fork.
  9. Sprinkle with grated parmesan cheese and bake in oven for 20 minutes until golden brown.
  10. Serve the pie with steamed Greens.


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