Potato & White Fish Creamy Herb Bake

How to make it

1. Preheat the oven to 200°C. In a large saucepan, whisk together milk, Lee Kum Kee Panda Brand Oyster Sauce, two teaspoons of Lee Kum Kee Minced Garlic and gently add fish, bring to a simmer and poach for about 10 minutes or until just cooked through. Remove from milk, once cooled a little, break into bite size pieces and set aside. Keep milk mix for use later in the recipe.

2. Bring potatoes to a boil and simmer for around 16 minutes or until just cooked through. Remove from heat and set aside.

3. In a separate, large saucepan, sauté two teaspoons of Lee Kum Kee Minced Garlic and red onion in oil. Cook until fragrant and the onion becomes translucent. Add one tablespoon Lee Kum Kee Premium Soy Sauce, mix then remove from pan and set aside to add back in later. In the same large pot, melt butter over a low heat, mix in cornstarch, stirring constantly for about two minutes or until it starts to brown a little. This cooks the floury taste out of the cornstarch. Season with one tablespoon of Lee Kum Kee Premium Soy Sauce, mix well, then slowly add poaching milk mix into the butter and cornstarch one cup at a time, whisking or stirring in between each add so it doesn’t become lumpy. Allow to simmer gently and keep stirring until the mix thickens. Once thickened, remove from heat, fold dill through and set aside.

4. To build, use a large baking dish and start with a layer of spinach across the base of the dish, then a layer of fish and potato, another layer of spinach and so on until all ingredients are used up. Once built, pour the thickened milk mix gently over the top. Allow it to get into all the gaps.

5. Sprinkle Parmesan cheese across the top of the entire dish, then garnish with thyme and cracked pepper. Bake for about 20 minutes or until the cheese is bubbling and golden.

6. Pro Tip – Make individual serves by building the bake into single serve ramekins.