This light and lovely coconut pancake and grilled fish dinner, but will fast become a family favourite.
- 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.
- 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.
- 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.
- 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.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set