Caribbean Fish Pie
My Caribbean fish pie uses an infused milk base and a sweet-potato topping. Read the topping note before shopping, because its missing quantity needs confirmation.
- Prep Time
- 20 mins
- Cook Time
- 40 mins
- Serves
- 4
Before You Start — Chef's Notes, Ingredient Swaps & Why This Recipe WorksClick to read
Chef’s notes
Set the poached fish aside before you make the roux. Keep the infused milk for the sauce and fold the fish through in large pieces.
Ingredient swaps
Use the flour and binder specified below. A different gluten-free blend can absorb liquid differently; I am not promising a straight swap unless the recipe explicitly gives one.
Why this recipe works
Pan size and food thickness affect how evenly things cook. Keep to the setup in the method and check the stated colour or texture cue before serving.
For more help, browse Kitchen Skills and gluten-free label guidance.
Method
- Fish fillingPreheat the oven to 180°C. Bring the milk and thyme to the boil, then take the pan off the heat and leave it to infuse for 30 minutes. Poach the fish in the infused milk, then set the fish aside.
- Make a roux with half the filling's 50g butter and the gluten-free flour. Gradually add the infused milk, then stir in the onion, ginger, garlic, filling spices, spinach, salt, pepper, coconut cream and lime juice. Flake the fish into large pieces, fold it through and transfer to an ovenproof dish.
- Sweet Potato ToppingCook the 2 large sweet potatoes until soft, then mash with the topping’s 100g butter, ¼ teaspoon allspice and ¼ teaspoon nutmeg. Season with salt and cracked black pepper. Spread over the fish filling, dot with the remaining filling butter and bake at 180°C for about 40 minutes, until golden and bubbling.
- Finish with the lime zest and chopped coriander, and serve piping hot.
Watch Me Make This
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