• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 600g red snapper fillet (ikan merah or ikan jenahak)
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 125ml UHT milk
  • 1 tbsp lemon juice
  • 1 tbsp cold butter, diced
  • Filling for the pie:
  • 50g butter or margarine
  • 2 tbsp flour
  • 120ml UHT milk
  • 1 hard-boiled egg, shelled and sliced thinly
  • 1 tbsp chopped capers
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped cilipadi
  • 100g prawns, shelled and seasoned with a few drops of sesame oil
  • 100g clams, shelled
  • Topping:
  • 3 or 4 potatoes, parboiled till cooked and mashed
  • 1 tbsp butter
  • 125ml sour cream or plain yoghurt
  • A dash of ground black pepper


  1. Place fish fillet pieces neatly in an oven-proof dish.
  2. Sprinkle with salt and pepper then pour milk over and add the lemon juice and butter.
  3. Cover dish with aluminium foil and bake in a preheated oven at 180 ºC for 15 minutes.
  4. Remove dish from oven; reserve the liquid for use later and flake the fish.
  5. For the sauce:
  6. Put butter in a saucepan and melt over very low heat.
  7. When butter has melted, sift in flour and cook for about a minute.
  8. Remove saucepan from heat and stir in milk gradually.
  9. Add the reserved liquid, then bring the saucepan over medium-low heat and bring contents to a boil to thicken the sauce.
  10. Keep stirring to prevent the sauce from getting burnt.
  11. Return flaked fish to the sauce and add sliced egg, capers, parsley, cilipadi, prawns and clams.
  12. Pour mixture into the oven-proof dish.
  13. For the topping:
  14. Combine the mashed potatoes with the butter and sour cream or yoghurt and mix well.
  15. Spoon potato mixture over the fish mixture.
  16. Add a dash of ground black pepper.
  17. Bake at 180 ºC for about 15 to 20 minutes. Serve this pie hot.
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