Recipe: Easy Fish Pie with Cheesy Crust

Other than the usual steaming, pan fry or stir fry, how else can you serve fish? Well, if you are a fan of pies, you will love this Easy Fish Pie with Cheesy Crust!

For this fish pie (well, I guess you can call this a seafood pie too!), I used boneless salmon fillet, as well as peeled prawns and scallops. The seafood is mixed in with a creamy white sauce, topped with mash potatoes and baked for 25-30 minutes. For an irresistible cheesy crust, grate some Parmesan cheese on top before baking. Even the salmon skin did not go to waste; I removed the skin, lined it on a tray and bake it until crispy (about 5-8 minutes). 

Rich, creamy fish pie with cheesy crust and crispy fish skin on top... delicious!

Easy Fish Pie with Cheesy Crust

Easy Fish Pie with Cheesy Crust

Recipe by Baby Sumo

Preparation time: 15 minutes

Cooking time: 35-40 minutes

Serves 4

Ingredients
350g salmon fillet, skin removed and cut into bite-sized chunks
16 peeled prawns
12 scallops

1 tbsp olive oil

45g butter

3 tbsp plain flour

1 shallot, thinly sliced

15g spring onions or chives, finely chopped

450ml milk

1 tsp Dijon mustard

Salt and freshly ground black pepper

Parmesan, for grating

Frozen peas, to serve

For the mash

5-6 large potatoes, about 750g

A large knob of butter

A splash of milk

Salt and freshly ground black pepper

1. Bring a pot of salted water to the boil. Add potatoes and cook for 15-20 minutes, until potatoes are soft. Drain, add butter, milk and mash. Season with salt and pepper.

2. Preheat oven to 200°C (no fan). 

3. In a pan over medium high heat, add olive oil and butter. Once butter has melted, add shallots and saute for 2 minutes. Then, add flour, a tablespoonful at a time and stir vigorously with your spatula. Once flour is all mixed in, gradually pour in milk, mixing vigorously to form a thick, smooth sauce. Season with salt and pepper and stir in spring onions and Dijon mustard. Turn off heat.

4. Stir fish cubes, prawn and scallop into the sauce. Spoon mixture into an ovenproof dish or ramekins (for individual portions). Top with mashed potato. Grate generous amount of Parmesan cheese on top.

5. Place in preheated oven and cook for 25-30 minutes. In the last 5 minutes, I would suggest turning up the heat to 230°C (roast mode) to achieve a golden crust on top. Serve fish pie with peas and crispy fish skin.

6. For the peas: Place frozen peas in a bowl and pour over boiling water and set aside for at least 10 minutes. Drain well.

7. For the fish skin: You can lay fish skin flat on a baking tray lined with foil. Season with salt. Place in oven for about 5-8 minutes, or until crispy. 

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Recipe: Lor Mee (Braised Noodles) 卤面

Pre-Covid, Hubby and I used to go out a few times a week for our lunches, eating up delicious hawker food and noodles. Nowadays, we still don't go out much for meals, and would rather cook up our own at home. One of the dishes I learnt how to make at home is one of my favourite noodle dishes, Lor Mee. 

Lor Mee 卤面 is like the white version of Hokkien mee, served in a thick gravy and with black vinegar. It is usually made with thick yellow noodles, but you know what, udon is a fantastic substitute for any braised noodle dishes. In the Lor Mee sauce, you will usually find pork loin (you can use chicken too), fish cake and prawns, along with some greens (choy sum or pak choy would work). I always serve the black vinegar on the side; so you can customize the taste as you like. This took me under 20 minutes to make, so easy! Will definitely be making this more often from now on for lunches.

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Lor Mee 卤面 (Braised Noodles)

Recipe by Baby Sumo

Preparation time: 5 minutes

Cooking time: 12-15 minutes

Serves 2


Ingredients
400g udon noodles

1 clove garlic, finely chopped

2 tbsp cooking oil

80g chicken breast or pork loin, sliced

1 fish cake, sliced  

10 peeled prawns

1 pak choy, cut into 1" lengths

For the sauce

700ml hot water

1 tbsp chicken stock concentrate

1- 2 tsp light soy sauce

2 eggs, lightly beaten with 1/2 tsp light soy sauce

1 1/2 tbsp cornstarch, mixed with 3 tbsp water

A dash of white pepper

1/2 tsp ginger wine or Shaoxing wine

To serve

Narcissus Yongchun Laocu (black vinegar)

1 clove garlic, finely chopped mixed with light soy sauce

1. In a wok, heat oil over medium high heat. Add garlic and saute for 1-2 minutes, until lightly golden. Then, add chicken and fish cake and stir fry for 2 minutes. 

2. Add hot water and season with chicken stock concentrate, light soy sauce, ginger wine and white pepper, to taste. Add the beaten eggs in a steady stream and stir quickly and constantly with your fork, so that egg threads form. Then, add in pak choy, prawns and udon and cook for 2-3 minutes.

3. Pour in cornstarch mixture and stir well, until sauce has thickened. Serve noodles with black vinegar and garlic dipping sauce.

Lor Mee braised noodles Lor Mee braised noodles Lor Mee braised noodles Lor Mee braised noodles Lor Mee braised noodles Lor Mee braised noodles Lor Mee braised noodles Lor Mee braised noodles

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