Makes one 20cm spring form pan
8 sheets filo pastry
150g melted butter
1 red onion, peeled and diced
3 cloves garlic, peeled and minced
40g celery, diced
1 lemon, zested amd juiced
600g smoked kahawai, flaked in pieces
45g coconut chips, soaked in water
600ml Barker's Professional Malay Curry Hot & Spicy Sauce
30g coriander, chopped
5g smoked salt
1 egg, beaten
Wipe the bench with a damp cloth and spread a sheet of cling wrap wider than the filo sheets. Take one sheet, brush with butter, then lay another sheet on top, patting down to adhere. Repeat the method until four sheets are used. Lay the sheets into the pan, cover with a damp tea towel whilst you make the filling.
In a saucepan, add 30 grams of melted butter then add the onion, garlic and celery. Cook until the onions soften.
Add the lemon juice, zest, smoked fish and drained coconut chips. Stir together.
Pour in the Barker’s Professional Malay Curry Hot & Spicy Sauce, bring to the boil and simmer until the sauce has thickened.
Stir in the coriander and season with the salt.
Spoon the filling two thirds of the way up the pan. Repeat another 4 layers of filo.
Brush the underside of the filo with the egg wash and the exposed pastry in the pan. Lay the filo on top, pressing the filo lid to the pastry to secure. Brush the lid with the remaining egg wash and scatter over a little of the salt.
Bake for 20 to 25 minutes at 180°C.