My favourite dish: Lorraine Pascale's quickish Thai fish pie

Date:21-11-2013 08:58:46 read:21

My favourite dish: Lorraine Pascale's quickish Thai fish pie

This Anglo-Asian fish pie will soon become a firm family favourite

Flavours of Thailand: Lorraine Pascale's family love her Thai fish pie 

“Coconut milk and Thai green curry paste lift this subtle-tasting dish into the realms of something rather special,” says the television chef Lorraine Pascale of her lighter-than-most fish pie. “This Anglo-Asian version has become one of my family’s favourite suppers – which is no mean feat with all the demanding mouths around my table. If you want to make it ahead of time, just prepare the fish filling and pop it in the fridge. Leave the filo off until you are ready to bake it so the pastry retains its crispness.”

Serves four

500g skinless, boneless sustainably caught fish (I use salmon and haddock) cut into big bite-size chunks

16 raw, peeled tiger prawns (about 175g)

100g fresh or frozen peas

400ml tin low-fat coconut milk

4 tbsp Thai green curry paste

2 garlic cloves, finely chopped

2cm piece of ginger, finely chopped

1 red chilli, finely chopped

Juice of ½ lime

Large handful of basil leaves

Salt and freshly ground black pepper

2 sheets of filo pastry

Preheat the oven to 180C/350F/gas 4.

Toss the fish, prawns, peas and a little salt and pepper together in a medium-sized bowl and then divide the mixture evenly between four ramekins or hotpot dishes. Mine measure about 10cm wide, 6cm high and are 450ml in capacity. Arrange them on a baking sheet and set aside.

Put the coconut milk, curry paste, garlic, ginger and chilli into a wide pan. Stir them together well to combine and set over a high heat to bring to the boil. Reduce to simmer for two to three minutes, stirring occasionally, until reduced and thickened a little. Stir the lime juice and basil through and season to taste.

Divide the curry sauce mixture evenly between the four ramekins or dishes. Rip the filo pastry into pieces, lightly scrunch them up and place them on top of the filling to cover. Pop into the oven to bake for 15 to 20 minutes, or until the fish is cooked through and the pastry is crisp and golden brown.

'A Lighter Way to Bake’, by Lorraine Pascale, is published by HarperCollins (£20)

    Ever For Health Copy Rights 2013