Our cooking times are just a guide. Your fish may vary in thickness, it may be warmer or cooler when it hits the pan, your oven or hob may behave differntly to ours. Use our instructions as a guide, but deploy your senses too; look, prod, listen and smell while you cook. After all, cookery should provide us pleasure as well as nourishment.
Preheat your oven to 180C/Gas 4
Ensure that the diced fish and the fish sauce are fully defrosted.
Create your topping, whether that's; mashed potato, sliced potato, savoury crumble or even pastry. Set to one side.
In a small saucepan, create a fish pie sauce. Place over a low to moderate heat and gently bring to a simmer, do not boil. Once this has been warmed through set to one side.
Take a ovenproof tin and pour in the diced fish. Lightly season with salt and a little pepper. Add in any extras such as prawns, boiled eggs, peas or any lovely fresh herbs - or simply stick with the diced fish only.
Over the top of the diced fish pour in the fish sauce, making sure it coats all of the fish evenly.
Add your topping.
Place in the oven and cook until golden and bubbling.
The length of time will depend on the topping you have chosen, however as a guide, for mash potato your fish pie should be ready between 17-25 minutes. Once you see the top beautifully golden and the sauce bubbling around the sides, it's ready.