• PREP: 1M
  • COOK: 1Hn/a


  • 200g white fish fillet
  • 100g frozen mixed vegetables
  • 200ml frozen coconut milk, reduced fat
  • 100ml chicken stock
  • 2tbsp WORLDFOODS Lemongrass Paste
  • 2 garlic, chopped
  • 2 red onions, chopped
  • 2 red chillies, deseed and roughly chopped
  • 1 bay leave
  • 1 tbsp fish sauce (optional)
  • 2 tsp sugar
  • salt & pepper
  • coriander, chopped
  • vegetable oil
  • 1 sheet puff pastry
  • 1 egg, beaten (egg wash)


  1. Season the dorry fish fillet with salt and pepper. Rub with 1 tablespoon WORLDFOODS Lemongrass Paste. Bake for 12-15 minutes at 180 C. Let it rest and tear fillet into big flakes.
  2. Blanch the frozen mixed vegetables
  3. In a skillet, heat up vegetable oil, sauté chopped garlic, red onion, red chillies, 2 tablespoons WORLDFOODS Lemongrass Paste. Add coconut milk then 100 ml chicken stock, stir and add bay leaves.
  4. Season with sugar, fish sauce, salt and pepper. When the mixture comes to boil, add the blanched mixed vegetables, fish flakes.
  5. Let it cooked until the coconut milk thickens, fish out the bay leave then add chopped coriander and turn off the heat.
  6. Transfer into 4 ramekins, cover with puff pastry, make a small cut on the puff pastry with a sharp knife. Then brush it with the egg wash.
  7. Bake for 15-20 minutes at 200°C until the puff pastry has puffed up and turns golden brown.