Entree: Pitcairn – National Cuisine – Pitcairn Island Fish Pie
Serving Size: 4
Approximate Time
Prep
20 min
Cook
30 min
Additional
5 min
Total
1 hr
Ingredients
- 1 lb (454 g) firm white fish fillets (e.g., snapper or reef fish), skinned and boned, cut into 1-inch pieces
- 8 oz (225 g) potatoes, peeled and quartered (for mash)
- 2 tbsp (28 g) butter
- 1/4 cup (60 ml) milk
- 1/2 cup (120 ml) coconut milk
- 1 tbsp (15 ml) olive oil
- 1 small onion, about 4 oz (115 g), finely chopped
- 2 cloves garlic, minced
- 2 tbsp (16 g) all-purpose flour
- 1/2 cup (120 ml) fish stock or low-sodium chicken stock
- 1/2 cup (50 g) frozen peas
- 1/2 cup (50 g) corn kernels (fresh or frozen)
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) chopped fresh parsley
- 1/2 tsp (3 g) dried thyme
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (25 g) grated mild cheddar (optional, for topping)
Instructions
1. Step 1: Preheat oven to 400°F (200°C). Place potatoes in a pot, cover with salted water, bring to a boil and simmer until tender, about 15 minutes.
2. Step 2: While potatoes cook, heat olive oil in a skillet over medium heat. Sauté onion until translucent, about 5 minutes; add garlic and thyme and cook 30 seconds until fragrant.
3. Step 3: Sprinkle flour over the onion mixture, stir 1 minute to cook the raw flour, then gradually whisk in fish stock and coconut milk until smooth. Simmer until slightly thickened, about 3–4 minutes.
4. Step 4: Stir in lime juice, peas, corn, salt and pepper. Gently fold in the fish pieces and warm through for 2–3 minutes; remove from heat (fish will finish cooking in oven).
5. Step 5: Drain potatoes and mash with butter and milk until smooth; season with salt and pepper to taste.
6. Step 6: Spoon the fish and coconut-cream filling into a medium baking dish (about 8 x 8 inches / 20 x 20 cm). Spread mashed potatoes over the top, roughing the surface with a fork. Sprinkle cheddar over the mash if using.
7. Step 7: Bake in preheated oven until top is golden and filling is bubbling, about 20–25 minutes. Let rest 5 minutes before serving; garnish with chopped parsley.
