Ingredients
4 potatoes
4 large white fish filets (eg. frozen Basa)
1 white onion
4 carrots
2 teaspoons worcester sauce
2 tablespoon tomato paste
4 cloves of garlic
2 tablespoons parsley
2 tablespoons cumin
1/2 cup chicken stock
1 can green beans or peas
1 can corn
1 tablespoon rice flour (optional)
1 teaspoon rosemary
1 tablespoon garlic salt
1 teaspoon pepper
1/2 cup butter
1/2 - 1 can coconut milk, or any other milky base (optional)
Preparation
Preheat oven to 400C and defrost fish filets in a warm water bath.
Put a large pot to boil. Peel the potatoes and add them to the pot. Cook until soft.
Heat oil in a large skillet then add onion and carrots. Cook for 5 min, until onions are semi translucent and carrots have softened.
Dry the filets and add them to the skillet, breaking them up as they cook.
Add Worcester sauce, tomato paste, garlic, dried parsley, cumin. Stir to combine.
Add chicken stock, green beans and corn. Add rice flour to thicken (if needed).
Next, drain the potato and mash them. Add rosemary, garlic salt, pepper and butter. If the mixture is too dry, add 1/2 - 1 can of coconut milk to the potatoes. Mash until smooth.
Place the fish mixture in an oven proof skillet/pot. Spread the potatoes over the fish mixture. Put in the oven and bake for 20-30 min, until the top is lightly browned.
