A healthy twist on a comfort food classic is on the menu this Men’s Health Week, with former My Kitchen Rules favourite Arrnott Olssen sharing his Fijian-inspired fish pie recipe.
Topped with mashed sweet potato instead of pastry and packed with barramundi, vegetables and a fragrant coconut curry sauce, the dish reflects the healthier lifestyle changes that helped Arrnott lose more than 50kg.
Ingredients
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Prep time: 10-15 mins
Cook time: 30-45 mins
Serves: 4
2-3 Medium Humpty Doo Barramundi Fillets
2 Cups Mixed Vegetables (or use leftover veggies)
1 tbs Curry Powder
Sea Salt to flavour
Vegetable oil
1 Small Knob Ginger (crushed)
4 cloves of Garlic (crushed)
1 Small Brown Onion (diced)
1 Stalk Curry Leaf (optional)
1 tsps of Black Mustard or Cumin seeds
1 Small Red chilli (Hot or mild)
1 Can of Coconut cream
2 tbsp corn flour (to make a slurry)
Medium to Large Sweet Potatoes
Method
1. Begin by dicing the sweet potatoes into cubes and adding them to a medium-sized pot filled with water and a good pinch of salt. Simmer until the sweet potatoes are cooked through, drain immediately and let it cool off. (Not too soft, still a little firm)
2. Dice up your fish and set aside in a bowl
3. Add two cups of frozen mix vegetables or your leftover veggies to the same bowl and mix
4. In the meantime, preheat your oven to 180 degrees fan force if available and begin
5. To make your coconut cream curry sauce add 2 tbsp or oil to a frying pan and pop over medium heat, once warm add your dry spice seeds, curry leaves, garlic, ginger, onion, and chilli and cook till onion is translucent. (Tip blend your onion, garlic, ginger and chilli into a paste for a smoother mixture)
6. Add your curry powder and cook off till the mixture begins to dry
7. Add a splash of water before adding the can or coconut cream and s good pinch of sea salt
8. Cook for about 5 mins until the flavours have all combined then set aside to cool slightly
9. While the curry sauce is cooking off, add your fish and veggies to your baking dish
10. Once curry sauce is cool pour it over the fish and veggies, then add your mixed cornflour slurry and mix well
11. Using a fork or potato masher season with a pinch of sea salt, gently press down on the sweet potato pieces roughly keeping some chunks. (For a more decadent topping, mash and add butter, cream and cheese whilst it is still warm)
12. Add your mashed sweet potato evenly over your fish filling; add chopped little pieces butter over sweet potato to help with browning and extra flavour. (Only add butter for the simpler topping)
13. Bake for 45 mins, keeping an eye on the sweet potato topping; a little burnt edges on the sweet potatoes is ok but not too much.
14. Serve with a salad or a fresh chutney.
15. Garnish with coriander leaves, lemon wedges. (Optional)
