This article was written for Annabel & Grace, which is now part of Rest Less.
Saw this recipe for Fragrant Thai Fish Pie in Good Housekeeping and thought I would try it. It was so painlessly easy to make that it has become a firm favourite in my house.
“Fragrant Thai flavours and a crisp filo top make this a moreish, guilt-free dish” were the exact words that caught my eye when I first tried this recipe.
I was keen to conquer my fear of filo pastry (last time I attempted to use it it was a dried up disaster.) Using filo in this recipe, I’m delighted to report, was a breeze. I adapted the recipe a little and this is what I came up with:
4
servings10
minutes20
minutesIngredients
2 tspn olive oil
4 spring onions, chopped
2.5 tbspn Thai red curry paste
Tbspn dark soy sauce
2 tspn muscovado sugar
400ml light (or full fat) coconut milk
2 skinless salmon fillets, sliced into chunks
400g raw peeled prawns
Zest and juice of fresh lime
Two large handfuls of fresh baby spinach
200g sugar snap peas (optional)
6 sheets filo pastry
Directions
- Preheat oven to 180 degrees.
- Heat the oil in a large deep frying pan and cook spring onions over medium heat until softened, about 1 minute.
- Add curry paste, soy and sugar and cook for another minute.
- Pour in coconut milk, bring to the boil and let it bubble for 5 mins to reduce slightly.
- Add salmon, prawns, sugar snaps, lime zest and juice and spinach. Mix well and pour into medium size ovenproof dish.
- Rip filo sheets into piece and scrunch up on top of fish. Make sure the mixture is covered completely. Then drizzle or brush olive oil onto the filo.
- Cook for 15-20 mins until filo golden and crisp and the fish is cooked through.
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