Fish Main

Curried fish pie

Name: Curried fish pie recipe
Yield: 6
Ingredients: 1 sheet each frozen shortcrust and puff pastry, thawed; 1 egg yolk, whisked; Lemon and lime wedges, to serve; 50g lemongrass paste; 2 garlic cloves, crushed; 2 makrut lime leaves, finely chopped; 1 tsp curry powder; 1/2 tsp ground turmeric; 1/2 tsp each chilli powder and galangal powder (both optional); 100ml vegetable oil; 1 large onion, chopped; 1 bunch Chinese broccoli, trimmed, washed well, stems and leaves roughly chopped; 400ml can coconut cream; 600g skinless, boneless barramundi fillets, cut into large chunks; 20.00 ml cornflour; 1 tsp each brown sugar and vegetable stock power

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by delicious. team

delicious. team

Sep 08, 2023

“At a family dinner a few years ago, my mum cooked us a delicious fish amok dish. I thought it would be a good idea to turn it into a pie filling. It took us around three months to get the recipe right and then Covid hit, so we didn’t start selling it until early 2022. Since it won Australia’s Best Pie for 2023, we’ve had customers come all the way from NSW, South and Western Australia and Queensland just to try it.” – Chan Khun from Country Cob Bakery, Vic

1 sheet each frozen shortcrust and puff pastry, thawed
1 egg yolk, whisked
Lemon and lime wedges, to serve

Curry paste

50g lemongrass paste
2 garlic cloves, crushed
2 makrut lime leaves, finely chopped
1 tsp curry powder
1/2 tsp ground turmeric
1/2 tsp each chilli powder and galangal powder (both optional)

Filling

100ml vegetable oil
1 large onion, chopped
1 bunch Chinese broccoli, trimmed, washed well, stems and leaves roughly chopped
400ml can coconut cream
600g skinless, boneless barramundi fillets, cut into large chunks
1 tbs cornflour
1 tsp each brown sugar and vegetable stock power

Method

1.

For the curry paste, combine all ingredients in a small bowl. For the filling, heat oil in a large saucepan over medium heat. Cook curry paste, stirring frequently, for 2 minutes or until very fragrant. Add onion and Chinese broccoli. Cook, stirring occasionally, for 5 minutes or until onion softens, broccoli stems are tender and leaves have wilted. Stir in coconut cream and barramundi. Reduce heat to medium-low, cover and simmer gently, for 10 minutes, stirring frequently as the sauce easily catches on base of pan, until fish is cooked and starting to break apart into smaller flakes.
2.

Combine cornflour and 1 tbs water in a small bowl and whisk until smooth and combined. Stir into barramundi mixture and cook, stirring, until sauce thickens. Remove pan from heat and stir in sugar, stock powder and 1 tsp fine salt until well combined. Transfer to a large heatproof bowl, cool to room temperature, cover and chill for 1 hour.
3.

Preheat oven to 240°C/220°C fan-forced. Place a baking tray in oven to preheat. Grease a round 6-cup capacity baking dish. Line with shortcrust pastry, cutting and pasting to fit. Fill with barramundi mixture, then brush edge of pastry with a little water. Top with puff pastry, trim edge, then cut a 3cm hole in the centre. Brush top with egg yolk then, using a small sharp knife, score the pastry in a decorative pattern (see image). Bake on preheated tray for 25-30 minutes until pastry is cooked, puffed and deep golden brown. Remove and stand on tray to rest for 15 minutes.
4.

Serve warm with lemon and lime wedges.