This recipe is best with
Recipe Ingredient
- 600g red snapper fillet (ikan merah or ikan jenahak)
- 1/4 tsp salt
- 1/4 tsp pepper
- 125ml UHT milk
- 1 tbsp lemon juice
- 1 tbsp cold butter, diced
- Filling for the pie:
- 50g butter or margarine
- 2 tbsp flour
- 120ml UHT milk
- 1 hard-boiled egg, shelled and sliced thinly
- 1 tbsp chopped capers
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped cilipadi
- 100g prawns, shelled and seasoned with a few drops of sesame oil
- 100g clams, shelled
- Topping:
- 3 or 4 potatoes, parboiled till cooked and mashed
- 1 tbsp butter
- 125ml sour cream or plain yoghurt
- A dash of ground black pepper
Instructions
- Place fish fillet pieces neatly in an oven-proof dish.
- Sprinkle with salt and pepper then pour milk over and add the lemon juice and butter.
- Cover dish with aluminium foil and bake in a preheated oven at 180 ºC for 15 minutes.
- Remove dish from oven; reserve the liquid for use later and flake the fish.
- Put butter in a saucepan and melt over very low heat.
- When butter has melted, sift in flour and cook for about a minute.
- Remove saucepan from heat and stir in milk gradually.
- Add the reserved liquid, then bring the saucepan over medium-low heat and bring contents to a boil to thicken the sauce.
- Keep stirring to prevent the sauce from getting burnt.
- Return flaked fish to the sauce and add sliced egg, capers, parsley, cilipadi, prawns and clams.
- Pour mixture into the oven-proof dish.
- Combine the mashed potatoes with the butter and sour cream or yoghurt and mix well.
- Spoon potato mixture over the fish mixture.
- Add a dash of ground black pepper.
- Bake at 180 ºC for about 15 to 20 minutes. Serve this pie hot.
For the sauce:
For the topping:
