Smoked Kahawai Fish Pie: A Delectable Seafood Delight

Got smoked fish from The Seafood Collective, but wondering how should you use it?

Try making a Smoked Kahawai Fish Pie for the whanau. This delectable dish combines the smoky essence of Kahawai with a creamy filling, topped with a golden crust. Whether you’re hosting a dinner party or simply looking to treat yourself to a special meal, this recipe is sure to impress. So, let’s dive in and discover how to create this irresistible seafood delight!

For the filling:

• 500 grams smoked Kahawai fish fillets
• 2 tablespoons butter
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1/2 cup fish or vegetable stock
• 1/2 cup frozen peas
• 1/2 cup sweet corn kernels
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

For the crust:

• 4 large potatoes, peeled and cubed
• 2 tablespoons butter
• 1/4 cup milk
• Salt and pepper to taste

Instructions:

1. Preparing the Smoked Kahawai Fish:
   • Preheat your oven to 180°C (350°F).
   • Place the smoked Kahawai fillets on a baking tray lined with foil and bake for about 15 minutes until heated through.
   • Remove from the oven and allow the fish to cool. Once cooled, flake the fish into bite-sized pieces, discarding any skin or bones. Set aside.
2. Creating the Filling:
   • In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent and fragrant.
   • Sprinkle the flour over the onion and garlic mixture, stirring continuously to create a roux. Cook for a minute or two to remove the raw flour taste.
   • Gradually pour in the milk and fish or vegetable stock while stirring continuously, ensuring there are no lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
   • Add the frozen peas, sweet corn kernels, and flaked smoked Kahawai fish to the sauce. Stir gently to combine all the ingredients.
   • Cook for another 2-3 minutes, allowing the flavours to meld together. Remove from heat and stir in the chopped parsley. Season with salt and pepper to taste.
3. Preparing the Crust:
   • Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook until tender when pierced with a fork.
   • Drain the potatoes and return them to the pot. Add the butter and milk. Mash until smooth and creamy. Season with salt and pepper to taste.
4. Assembling the Smoked Kahawai Fish Pie:
   • Transfer the fish filling into a greased ovenproof dish, spreading it evenly.
   • Spoon the mashed potato crust over the fish filling, smoothing it with the back of a spoon (you can also use a piping bag).
   • Use a fork to create ridges or patterns on the surface of the mashed potato. This will give your pie an attractive appearance and create more texture when it bakes.
5. Baking and Serving:
   • Place the dish in the preheated oven and bake for 25-30 minutes or until the top is golden brown and the filling is bubbling.
   • Remove from the oven and allow the pie to cool for a few minutes before serving.
   • Garnish with a sprinkle of fresh parsley (optional)

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