Delicious, peanut-y, asian inspired fish pie. serve on it’s own or with a crisp salad.
A great dish to serve up at a pescatarian dinner party. Best served straight from the oven but you can eat it cold also.
I have always found it hard to find a nice fish pie that didn’t contain a mountain of dairy! Typical fish pies tend to be the mornay sauce style, which can be delicious, but which are so completely done to death.
So, I decided to use my simple peanut satay sauce as a marinade for the fish and then wrap it in a sheet of puff pastry and see what the result was like. End result = delicious!
I think this is a lovely alternative to the traditional fish pies that we are all used to and the fish really gives a lovely texture, without being too overwhelming in the fish taste. The peanut satay works perfectly with the puff pastry.
In short, you have to try this if you are looking for a really delicious, quick and easy fish pie.
A few things to note, make sure you buy a good quality puff pastry, mid priced pastry is always better than the cheapest, not all puff pastries are created equal and some of the cheaper ones just don’t puff enough for my liking!
Also, try to source your fish ethically, this is very easy to do, you simply ask your fish monger if the fish is ethically sourced and choose the one that is. Easy huh?? So, for this dish you want to choose a fish that is ethically sourced, firm (Definitely not flaky), and meaty in texture.
In New Zealand I use ‘Trevally’, it’s a wonderfully firm, versatile fish that I use in a lot of my pescatarian cooking, because it doesn’t fall apart when cooked. It also has a wonderful taste and it is cost effective and most importantly a more sustainable option.
Try and use free range eggs if you can. They really are superior in taste and colour!
I hope you love this dish as much as we do.
Enjoy!
- Ingredients & method for the simple peanut satay sauce
Ingredients for the pie:- 4 large fillets of firm, white fish (I use Trevally)
- 2 sheets puff pastry
- 1 egg, lightly beaten (for egg wash)
- **This recipe will make 2 parcels which will serve 4 people.**
- Cut your fish fillets into 2cm cubed chunks.
- Make the simple peanut satay sauce and pour into a bowl adding the fish chunks to it. Mix thoroughly so that all of the fish is covered by the sauce. Cover with plastic film and leave in the fridge for at least 30 minutes (you can also marinate it over night).
- Pre-heat your oven to 180 degrees celisus.
- Lightly grease a baking tray and place your pastry sheets on the tray.
- Place the marinated fish in the middle of each pastry sheet and then bring the edges of the pastry up over the fish to enclose it in 2 parcels.
- Turn the pastry parcels over so that the seam, on each, is facing downwards.
- Lightly brush the parcels with an egg wash and crimp the ends of the parcels with a fork.
- Bake for 20 minutes until golden brown.
- Cut each parcel into 4 slices and serve with a crisp salad.
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