Butter fish is the name of the fish. I have eaten Japanese butter fish sashimi at Japanese restaurants before but I didn’t know it is sold in chunks at frozen food suppliers until now. I want to make a fish pie and do not want the cheap dory fish as it smells ‘earth’. So, I asked the supplier what other fish that is good for making pie. She suggested butter fish which is a white, chunk of fish with firm flesh.
I have forgotten how much per kilogramme but it is not over RM 40 per kg. I cut the fish into cubes and added asparagus and canned button mushroom to give it some bulk.
Here’s a recipe for large number of people using a 6×4 inches aluminium pie dish. I bought the aluminium pie casing because I do not have such huge pie dish. If you are cooking for fewer people, just half or quarter the quantity.
Fish & asparagus pie
One and a half kilogramme of fish, cut into cubes
400 grams asparagus, remove tough fibres and cut into 1 inch stalk
One canned button mushroom, sliced thinly
300 ml cream (you can substitute with milk for less calories)
Three large potatoes, slice and boil (or you can use pre-made store bought shortcrust or puff pastry or use mash potato to cover the pie)
A stalk of dill. Dill is available fresh from supermarkets. It is the green hairy herbs.
1 bay leaf
1/2 teaspoon teaspoon of nutmeg
1/2 teaspoon of paprika
1/2 teaspoon of pepper
1/2 teaspoon of salt
5 cloves of garlic, chopped
Cheddar and parmesan cheese, shredded (each about 100 grams)
To assemble the pie :
Give the garlic and olive oil a quick fry
Add the fish and seasoning
Add the asparagus and mushroom
Pour in the cream. Turn off fire.
Move the ingredients into a pie tray.
Shred both types of cheese on top
Layer the slice potatoes on top. If you a pastry or mashed potatoes, just cover the top with them.
Add more shredded cheese on top of the potatoes
Bake at 200 deg. celcius for about 20 minutes or until the cheese brown
I prefer my pies to have some creamy gravy. However if you prefer a firm texture, you can add some flour and an egg.
Sprinkle some fresh dill on top for decoration. Leave the pie to cool for a while before serving. The quantity above can serve at least 10 person but easily good enough for 20 people if there are other dishes.