As I’ve mentioned here before, my [maternal] grandfather has been in hospital since the end of July. Last week, my [paternal] grandmother had bronchitis, took a fall, broke her nose, and also went to hospital. To complete the trifecta, my [maternal] grandmother (the lovely lady for whom I created my Date Coconut Cashew Energy Treats) is today going into hospital for hip replacement surgery.
As you can imagine, we’re all a bit worn out over here in Wayfaring Chocolateland, and life isn’t likely to get less hectic anytime in the near future.
Big thank you to my mum who, tonight while I was singing away my icky emotions, spent an hour rummaging through computer files to find me this photo.
Oh, and a second thank you to my mum for dressing me in the above clothing. Words cannot express how much I want that jumper back in my life, and how much I want to know what on earth its decorations are.
However, being hectic is a small price to pay for having my grandparents here, still, with me. I’d like to take this moment to send my Grandma S. a thousand hugs, a hundred bucketfuls of love, and countless dozens of firework-esque sparkling wishes for a speedy and smooth recovery.
I’m also grateful that Grandma S. was able to attend the Fathers Day dinner I cooked for my pa last Sunday. We started with a dish that could have gone horrifically wrong, seeing as I was making it up as I went along, but luckily for everyone at the table it was dazzling (if I do say so myself). There’s no picture of that Thai-Style Fish Pie with Coconut Mash, because I’m a nincompoop. For dessert, I made this Magical Flourless Three Ingredient Almond Cake (baked for 25 minutes). Dusted with icing sugar, it was also dazzling.
Thai-Style Fish Pie with Coconut Potato Mash
Gluten-Free and Dairy-Free
- 1 tb olive oil or peanut oil
- 1 red onion, chopped
- 1 stick lemon grass, pale section only, finely chopped
- 2 cloves garlic, crushed
- 2 tsp sambal oelek
- 500-600g white fish fillets, like ling, chopped coarsely
- zest and juice (1/4 cup) of one lime
- 1 tb tamari
- 1 tb sweet chilli sauce
- large handful fresh coriander leaves, chopped
- slightly smaller handful mint leaves, chopped
- 500-600g potatoes, peeled
- 1/3 – 1/2 cup coconut milk, room temperature or slightly warmed
- Preheat oven to 180°C (350°F). Grease an ovenproof circular dish (ours was perhaps 18cm in diameter, and 3-4cm deep).
- In a large frying pan or wok over medium-high heat, heat oil and then tip in the onion, lemongrass, garlic, and sambal oelek, stirring for five minutes or so until onion is softened.
- Stir in the fish and let it cook through, breaking up the fish with your stirring implement as it cooks.
- Stir in the lime zest and juice, tamari, and sweet chilli sauce and let simmer for a minute or so, until the liquid is a little bit reduced but not all gone. Take off the heat and stir in the herbs, before spreading this mixture into the bottom of your ovenproof dish.
- Meanwhile, chop your peeled potatoes and put them in a saucepan, cover with water, and bring to the boil. Reduce to a simmer and, with the saucepan half-covered, let the potatoes cook for about 18 minutes. Drain and either mash by hand or put through a ricer (a ricer is the only way I mash potatoes; it makes for perfectly smooth mash every time. Though, technically, what I use is a spätzle-maker), then add enough coconut milk to get a nice mash consistency.
- Spread the mash evenly over the fish, run a fork over the top to rough it up a little, then bake for 20-30 minutes, until the mash is starting to turn golden.