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Prep Time
10 mins
Total Time
50 mins


baking potatoes
4 tsp
coconut oil , divided
20 mL
1/2 tsp
2 mL
1/2 tsp
salt, divided
2 mL
3 tbsp
all-purpose flour
45 mL
1 can
light coconut milk
400 mL
1 tbsp
Thai red curry paste
15 mL
frozen white fish fillets such as cod, haddock, pollock, tilapia;
thawed and cut into 1-in. (2.5-cm) pieces
400 g
1 cup
frozen mixed vegetables
250 mL
1 can
Sensations by Compliments Whole Triple-Smoked Oysters, drained
85 g


Step 1
Using a fork, pierce potatoes all over. Set potatoes on plate and microwave on HIGH, turning every 5 min., until softened and cooked through, about 20 min. When cool enough to handle, slice in half lengthwise. Using a spoon, scoop the flesh into medium bowl (discard skins or reserve for another use). Mash and stir in 1 tsp (5 mL) coconut oil, pepper, 1/4 tsp (1 mL) salt and about 1/2 cup (125 mL) water, until potato mixture is soft and spreadable. (Note: For extra-crisped topping, also stir 2 tbsp (30 mL) butter into potato mixture.) Set aside.
Step 2
Preheat broiler. In large saucepan, melt remaining coconut oil over medium heat. Whisk in flour and cook 1 min. Gradually whisk in coconut milk, 1 cup (250 mL) water, curry paste and remaining salt. Bring mixture to a bubble. Add fish, vegetables and oysters. Cook, stirring gently, until fish is cooked and vegetables are warmed through, 3 to 4 min.
Step 3
Transfer fish mixture to 8 x 8-in. (20 x 20-cm) baking dish. Top with potato mixture. Place under broiler until top is golden brown and sauce is bubbling, 2 to 3 min. Serve with lime wedges.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
12 g
Saturated Fat:
6 g
30 g
4 g
4 g
50 mg
20 g
400 mg