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Coconut Pancakes with Herb Fish
By Andy | June 16, 2009
Coconut Pancakes with Herb Fish
Serves 4
Prep time : 10 minutes
Cooking time : 20 minutes
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Ingredients
1 cup buckwheat flour.
1 egg.
1 egg white.
1 1/3 cups coconut milk.
Olive oil cooking spray.
4 x 125 gram pieces firm white fish fillets.
20 grams butter, melted.
1 clove garlic, crushed.
1/2 curly parsley, chopped.
100 grams snow pea sprouts, trimmed.
1 red capsicum, sliced into thin strips.
1/3 cup plain yoghurt.
Lemon wedges, to serve.
Method
In a large bowl, place flour and make a well in the centre.
Add egg, egg white and coconut milk and whisk until smooth.
Add 1/2 cup cold water and whisk until well mixed.
Heat a frying pan over medium heat and lightly spray with oil.
Pour 1/4 cup mixture into pan and tilt to cover base thinly.
Cook until light golden on both sides, and remove to a plate.
Repeat process with remaining mixture.
Preheat grill to a medium-high heat.
Cut fish fillets in halves, length ways.
Line grill tray with foil and place fish on foil.
Mix butter and garlic together and spoon over fish.
Season with salt and pepper, and sprinkle with parsley.
Cook for 3 to 5 minutes. Fish should be cooked through.
Place one pancake on board, and lay a few sprouts in the centre.
Add capsicum and one piece of fish. Spoon 2 teaspoons of yoghurt over fish. Roll up pancake.
Repeat with remaining pancakes and filling.
Serving
Cut rolls in half, and serve with wedges of lemon.
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