Rowie’s Gluten-Free Hiramasa Kingfish Pie

By Rowie Dillon, Creator - Rowie's Cakes

Rowie’s Gluten-Free Hiramasa Kingfish Pie, packed full of healthy greens, nutritious fish stock and omega-3, is super easy to make, tastes brilliant and is kind on the tummy.  It’s the perfect Winter warmer for the whole family. Follow the video or use the recipe below.

Thanks to Rowie Dillon and the team at Rowie’s Cakes, Sydney Fish Market and Claudio’s Seafood.



Kingfish centre bone and head
2 star anise
6 black peppers
2/3 cup Chinese rice wine vinegar


200g gluten-free* white rice flour
5 tbsp gluten-free* cornflour
200g mashed potato (cold)
½ tspn baking powder
200g chopped butter
Egg white (to glaze after pastry is on pie)


500g of Hiramasa Kingfish

1 ½ tbspn coconut oil
Fresh Japanese enoki mushrooms
Good pinch of sumac
20g each of raw sugar peas, beans and corn
1/3 of a lime, grated
Szechuan chilli pepper mix (pastry sprinkle) 


30g butter
2 tbsp flour
1 3/4 cups of stock (added in two stages)
½ cup shredded manchego cheese
Flat continental parsley, roughly chopped


Prepare Kingfish stock and let it simmer 90 minutes.


Mix pastry ingredients for 3 minutes in mixer.  Let the pastry rest outside the fridge.


Fillet your Hiramasa Kingfish (or better still, get your fishmonger to do it for you).  One fillet, which weighs roughly 1 kilo, will make 2 family sized pies.

Chop the Kingfish into medium-sized pieces, about the size of a matchbox, with the skin left on.

Melt the coconut oil in a pan and cook the Kingfish in the hot coconut oil, skin-side down until it gets crispy. You’re only aiming to crisp the skin on the base, not cook the kingfish flesh itself.  That’ll happen when the pie is cooking.

Remove the Kingfish pieces from the pan and put them into your pie dish.  Don’t forget to scrape any crispy pieces of skin still left in the pan.  They add to the delicious flavour.

Add the enoki mushrooms, roughly separated into small bunches, and a generous pinch of sumac. Spread sugar peas, beans, and corn over the top then  zest 1/3 of a lime directly onto the pie.

Season with pepper.


First make a roux in a pan – mix 30g butter and 2 tbsp flour. Stir in ¾ cup of Kingfish stock into roux.

Add another cup of stock as the sauce thickens.

Add ½ cup of shredded manchego cheese and stir until melted but don’t let the sauce get too thick.  You want it the consistency of gravy.

Scatter in flat continental parsley.

Preparing the pie

Pour the sauce over the Kingfish in pie dish.

Knead and roll pastry. Place the flat pastry over the top of the pie. Roll up any excess pastry into a long sausage shape and place around the edges of the pan.

Glaze the pastry with egg white and sprinkle Szechuan chilli pepper mix on top.

Cook pie on 180 degrees for 30 minutes, then serve.

*Even if you’re not gluten-intolerant, Rowie’s amazingly crunchy pastry makes this recipe a dinner winner for everyone!