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How to make Coconut pancakes with grilled parsley fish

Yield = 4
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 1 cup buckwheat flour
  • 1 egg
  • 1 eggwhite
  • 1 1/3 cups light coconut milk
  • olive oil cooking spray
  • 4 x 125g pieces white fish fillets (see note)
  • 20g butter, melted
  • 1 garlic clove, crushed
  • 1/2 cup curly parsley, chopped
  • 100g snow pea sprouts, trimmed
  • 1 red capsicum, cut into thin strips
  • 1/3 cup 99% fat-free yoghurt
  • lemon wedges, to serve

Method

  • Step 1 Place flour in a large bowl and make a well in the centre. Whisk in egg, eggwhite and coconut milk until smooth. Add 1/2 cup cold water. Whisk until combined.
  • Step 2 Heat a 22.5cm (base) non-stick crepe or frying pan over medium heat. Lightly spray with oil. Pour 1/4 cup mixture into pan and swirl to thinly cover base. Cook for 1 minute or until light golden. Turn and cook for 30 seconds. Remove to a plate. Repeat with remaining mixture.
  • Step 3 Meanwhile, preheat grill on medium-high heat. Cut fish fillets in half lengthways. Remove any bones. Place fish on a grill tray lined with foil. Combine butter and garlic. Spoon over fish. Season with salt and pepper. Sprinkle over parsley. Grill for 3 to 5 minutes or until cooked through.
  • Step 4 Place 1 pancake on workbench. Lay a few sprouts down the centre. Top with capsicum and 1 piece fish. Spoon over 2 teaspoons yoghurt. Roll up pancake. Repeat with remaining pancakes and filling. Cut rolls in half. Serve with lemon.