I seldom cook a western dish. It always looks too intimidating to me. The thought of using dairy like butter, cream or milk in cooking just freaks me out. I only feel very comfortable doing stir fries, pan fries, boiling, baking or braising. I love simple, easy and quick cooking. I’m not too keen on recipes that come with a long list of ingredients. But I thought 2011 is a good year to venture out, get out of my comfort zone and learn more. This low fat fish pie is just one of them. It looks difficult but actually after trying it out one time, the second time was very easy after simplifying the ingredients and being more organised.
I always thought that making a fish pie is very difficult. I went through several recipes and all of them looked challenging to me, because the ingredients and instructions are quite long. Nevertheless I tried it out. It was definitely longer than my usual cooking…way longer. But it came out very delicious. My family liked it very much. I actually made it again 2 days later. And this time it was super easy. I made it my way.
In fact I found that it was so easy and delicious that I made chicken pie the same way. But instead of using milk, I used mushroom soup mix to make the sauce. I added more vegetables to it, too. My chicken pie was equally delicious.
Now, if I can cook this delicious, low fat fish pie, I know anyone can. It’s a great item for inviting friends over for a meal. It goes very well with some steamed or stir fried vegetables. My fish pie is not too creamy and rich which is just perfect for those who want to lose weight or for most Asians who don’t eat a lot of dairy products.
Here is my Easy Low Fat Fish Pie recipe. This is quite a big dish of fish pie, enough for 6 people.
750g fresh fish
1 & 1/2 C milk
I use river cobbler which is very tender. You can use any fish. Cut into smaller pieces. Bring the milk to a boil. Add the fish. When it boils again, turn off the fire. Dish out the fish onto a plate.
milk from boiling the fish above
handful of coriander (washed and chopped)
Heat up a frying pan. Add the butter. Keep stirring until it is melted. Add the flour and continue to stir for a short while until fragrant.
Add the milk and the coriander. Mix well. It will be a thick sauce. Turn off the heat. Add the fish and mix. Pour into an oven proof dish. If you like a thinner sauce, use less flour. My children like the sauce to be quite thick otherwise they think I cook fish soup for them! I added quite a lot of ground black pepper powder to minimise the fishy smell. It was peppery and delicious with a lovely smell from the coriander.
Ingredients C (topping)
3 big potatoes
salt and pepper to season
Peel and cut the potatoes into smaller pieces. Add water and boil until the potatoes are soft and can be pierced through easily with a fork. Drain. Add butter, milk, salt and pepper and mash the potatoes until creamy.
Scoop the hot mashed potato onto the creamy fish mixture. Use a fork to run through the top in wavy patterns for a rustic look.
Bake in a preheated oven at 200 degrees Celsius for about 20 minutes, until the top turns golden and the sauce beneath bubbles through. Serve hot.
Other fish recipes that you may be interested in:
Healthy Salmon Salad
Spicy Salmon Fillets
Chili Salmon With Hot Bean Paste
King Prawns And Salmon Curry
Teriyaki Salmon Prawns Patties
Salmon And Asparagus Stir Fry
Spicy Salmon On Spinach
Salmon In Hot Sambal Sauce
Salmon And Rice Noodles Fry
Healthy Miso Wild Alaskan Salmon
Quote of the day……
“Take rest; a field that has rested gives a bountiful crop.”