Oriental Fish Pie

SERVES 6

2 onions

2 garlic cloves, chopped 8 chillies

Zest and juice of 2 limes

1 tsp cumin

Large handful fresh coriander 725ml fish sauce

2½ tbsp vegetable oil 2 x 400ml tins of coconut milk 150ml white wine

4 lemon grass stalks

6 bay leaves

5 large or 8-10 small sweet potatoes, parboiled and thickly sliced

15g butter

A large handful of fresh basil 2 fillets of firm white fish, such as cod, hake or monkfish, skinned and boned

175g uncooked king prawns, peeled

25g sesame seeds 1 Blend half of the onion, half of the garlic, chilli, lime juice, lime zest, cumin, coriander and fish sauce until it forms a paste.

2 Heat half a tablespoon of oil in a wok or large saucepan over a medium-low heat. Add the paste and cook for a few minutes until softened and combined.

3 Add the coconut milk, wine, lemon grass and bay leaves and bring to the boil. Reduce the heat and simmer for 20-30 minutes.

4 Heat two tablespoons of oil in a separate large frying pan over a medium heat and cook the remaining garlic and onion with the potato slices for 4-6 minutes per side, or until soft.

5 Once soft, mash the potatoes with the butter and basil.

6 Remove the lemon grass stalks and bay leaves and pour the sauce into a casserole dish. Top with the fish and prawns.

7 Smooth the mashed sweet potatoes over the fish and sauce and cook in a preheated oven at 190˚C/170˚C fan/gas mark 5 for 10-15 minutes.

8 Toast the sesame seeds in a frying pan over a low heat for two minutes, or until they become fragrant.

9 Remove the casserole from oven and sprinkle with the toasted sesame seeds. Garnish with a sprig of coriander and basil and serve.