Thai Sweet Potato Fish Pie with Collard Greens

Thai Fish Pie with Spring Greens. This delicious weeknight dinner has had a Thai makeover with sweet potato, curry paste and greens. Healthy and delish! | www.fuellingthefork.com

Dinner | 1st February 2017 | By

WELCOME to the most insanely delicious fish pie you will ever eat

Not hard, I guess, because I suspect that fish pie is not sitting at the no.1 spot on most people’s ‘so delicious I can hardly keep from salivating when I think of it!’ list- but even so. THIS Thai sweet potato fish pie is giving the face of fish pie a lil makeover. A spruce up. A rebranding, if you like.

Thai Fish Pie with Spring Greens. This delicious weeknight dinner has had a Thai makeover with sweet potato, curry paste and greens. Healthy and delish! | www.fuellingthefork.com

In short: this is an incredibly delicious recipe, and you absolutely must try it ASAP.
 
As in: TONIGHT!
 
Thai Fish Pie with Spring Greens. This delicious weeknight dinner has had a Thai makeover with sweet potato, curry paste and greens. Healthy and delish! | www.fuellingthefork.com
 
Thai Fish Pie with Spring Greens. This delicious weeknight dinner has had a Thai makeover with sweet potato, curry paste and greens. Healthy and delish! | www.fuellingthefork.com
 
I first came up with the recipe about two years ago. It was part experiment to use a bunch of ingredients I didn’t want to become a boring weeknight meal, part attempt to impress the new boyfriend with my culinary skills. Besides, at the time, sweet potatoes were really having their moment, cropping up in all manner of things as a replacement for white potatoes. To go and make a fish pie with them appealed to my secretly wannabe-foodie-trend-loving-hipster persona.
 
…Yes, that is a recognised disease.*
 
Thai Fish Pie with Spring Greens. This delicious weeknight dinner has had a Thai makeover with sweet potato, curry paste and greens. Healthy and delish! | www.fuellingthefork.com
 
Thai Fish Pie with Spring Greens. This delicious weeknight dinner has had a Thai makeover with sweet potato, curry paste and greens. Healthy and delish! | www.fuellingthefork.com
 
Whether or not I made the cut for hipster high, I ended up with a damn delicious recipe. And the boyfriend was impressed, too. Fast forward to a couple of weeks ago, I came across my fave little recipe notebook that I bought while on holiday in Sao Paulo. On the cover is a gorgeous pastel coloured sketch of sugarloaf mountain in Rio. It’s so adorbs and reminds me of such happy times whenever I look at it.
 
Thai Fish Pie with Spring Greens. This delicious weeknight dinner has had a Thai makeover with sweet potato, curry paste and greens. Healthy and delish! | www.fuellingthefork.com
 
Ever since I bought that notebook, I’ve been using it to write down what I deem to be my Absolute Best Recipes. And leafing through it recently, I spotted the notes for this fish pie.
 
When I made it again with a couple of tweaks, Andrew loved it even more. Maybe even as much as my spicy beef lettuce cups?? So here it is today pals! Ready to share with and be gobbled up by YOU.
 
Thai Fish Pie with Spring Greens. This delicious weeknight dinner has had a Thai makeover with sweet potato, curry paste and greens. Healthy and delish! | www.fuellingthefork.com
 
Thai Fish Pie with Spring Greens. This delicious weeknight dinner has had a Thai makeover with sweet potato, curry paste and greens. Healthy and delish! | www.fuellingthefork.com
 
This fish pie is extremely easy to make- aside from the slight faff of having to buy scallops, this makes for a simple, fuss free and totally crowd pleasing weeknight dinner.
 
Thai Fish Pie with Spring Greens. This delicious weeknight dinner has had a Thai makeover with sweet potato, curry paste and greens. Healthy and delish! | www.fuellingthefork.com
 
All you’ve gotta do is fry the fish and seafood, pour over your stock, herbs and curry paste, reduce and pour it into a baking dish. Then: top with the most delightful mashed sweet potato you could wish for.
 
After that, it’s even plainer sailing. Simply scatter over some delicious mozzarella slices and a sprinkle of coriander, then pop it into the oven until everything is all gorgeously brown and bubbling.
 
Thai Fish Pie with Spring Greens. This delicious weeknight dinner has had a Thai makeover with sweet potato, curry paste and greens. Healthy and delish! | www.fuellingthefork.com
 
Oh- one last thing. You may have noticed that I’m obsessed with Thai food. I would call it a problem, but the thing is that I’m feeling pretty great about it. What can I say? It makes me happy.

If you love Thai cuisine too, you might like to check out these recipes:

1. Thai Red Coconut Curry with Courgetti and Rainbow Veg
2. 5-A-Day Thai Chicken Stir Fry
 
They also happen to perfect weeknight dinner fuel. Winning.
 
Okay. YES. Let’s do this. Thai fish pie.
 
Weeknight dinner: Coming at ya!

Thai Sweet Potato Fish Pie with Collard Greens
Serves 2
This delicious weeknight dinner has had a Thai makeover with sweet potato, curry paste and greens. Healthy, easy and delish!
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
For the sweet potato mash
  1. 250g butternut swuash
  2. 150g sweet potato
  3. 25ml coconut milk (from the can)
  4. 1 garlic clove, crushed
  5. 10g red curry paste
  6. 1/2tsp dried coriander leaf
  7. 50g mozzarella, thinly sliced
For the filling
  1. 150g frozen scallops
  2. 100g frozen king prawns
  3. 1 frozen basa fillet, diced
  4. 100g sliced greens
  5. 1 garlic clove, crushed
  6. 250ml vegetable stock (I use 1/2 of a Kallo vegetable stock cube)
  7. 25ml coconut milk (from the can)
  8. 25ml coconut milk (from the carton)
  9. 5g butter, ghee or coconut oil
  10. 1tsp dried coriander leaf
  11. Ground black pepper, to taste
Instructions
  1. Steam the sweet potato and squash for 12mins or until soft enough to mash.
  2. Whilst the sweet potato and squash are steaming, heat the butter/ghee/coconut oil in a medium frying pan, then add in the scallops, prawns and basa fillet. Fry on a high heat for 6 minutes then add in the garlic, dried coriander leaf, sliced greens, both coconut milks and the vegetable stock. Simmer for 5-10mins, or until the liquid is starting to reduce.
  3. Remove the sweet potato and squash from the steamer and put it into a bowl. Mash until smooth, then stir through the crushed garlic, coconut milk, curry paste and dried coriander leaf.
  4. Pour the filling into a medium sized baking dish and spread evenly across the base, then evenly spread the mash across the top. Smooth it over, then dot the mozzarella across the top. Sprinkle with a little more dried coriander leaf, then place into the middle of the oven for 10-15mins, or until the mozarella has turned a bubbly, golden brown colour.
  5. Serve with extra greens such as broccoli and string beans, and dig in!
Notes
  1. * Kidding, obvs.
MACRONUTRIENT VALUES PER 1/2 FISH PIE
  1. Protein: 39g
  2. Carbohydrate: 33.5g
  3. Fat: 17.5g
  4. DISCLAIMER: All macronutrient totals are accurately calculated based on the specific products I used. These totals may vary slightly depending on what brand supplier you use in the case of packaged goods. Therefore, all macronutrients given here are provided as a guideline only.
Fuelling The Fork http://www.fuellingthefork.com/

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