- Serves 4
- Preparation Time 10MINS
- Cook Time 35MINS
1 tbs oil
1 onion, diced
100g fennel finely sliced
100g potato, peeled and diced
2/3 cup flour
270ml coconut milk
500ml (2 cups) Campbells Real Stock- Fish
80g frozen peas
1 lime- juiced
12 medium green prawns, sliced in half and chopped
250g basa fillet roughly diced (frozen)
1 sheet puff pastry, cut into 4 squares
1 egg beaten
Sesame seeds for garnish
STEP 1 Preheat oven to 200C.
STEP 2 Heat 1 tbs oil in a large non stick frying pan and saut onion and fennel for 2 minutes or until tender. Add in potato and saut for a further 2 minutes.
STEP 3 Add in the Basa and Prawns and saut for 2 minutes.
STEP 4 Coat mixture with flour and stir for 1 minute. Slowly add coconut milk, Campbells Real Stock and peas, cook for 10-15 minutes. Add lime juice and check for seasoning.
STEP 5 Set aside mixture.
STEP 6 Spoon mixture into 4 x 1 cup (250ml) oven proof bowls or ramekins.
STEP 7 Cut puff pastry sheet into quarters.
STEP 8 Brush rim of bowl or ramekin with egg. Place pastry over the dish. Seal edges of the pastry to the dish.
STEP 9 Brush the top with egg and sprinkle with sesame seeds.
STEP 10 Bake for 20 minutes. Serve with green salad.