Thai Coconut Fish Rice Flour Pancakes Recipe

About this recipe

A delightful fusion breakfast featuring tender fish seasoned with Thai herbs, paired with lightly crispy rice flour pancakes and a zesty dipping sauce.

Ingredients

• NaN Aroy-D Coconut Milk
• 100 g Wijaya Coriander Seeds 100G
• 8 X 22G Servings Instant Miso Soup With Green Onion, 8 X 22G Servings
• 600 Ml Bristol Syrup Co Lime Juice, 600Ml
• - Fish Sauce Squid Brand
• 100 G Jumbo Garlic 100g
• 160 Ml Cj Bibigo Sesame Oil
• 450G Rice Flour, 450G
• - Kikkoman Soy Sauce
• - Ktc Vegetable Oil

Instructions

1. 1. Rinse and pat dry the white fish fillet, then cut into bite-sized pieces.
2. 2. In a bowl, mix lime juice, soy sauce, fish sauce, minced garlic, and chopped red chili to create a marinade.
3. 3. Marinate the fish pieces in the sauce for 15 minutes, ensuring they are evenly coated.
4. 4. In another bowl, combine rice flour, coconut milk, chopped green onions, and a pinch of salt to form a pancake batter.
5. 5. Heat vegetable oil in a non-stick pan and pour small amounts of the batter to make pancakes; cook until golden on both sides.
6. 6. While pancakes are cooking, heat sesame oil in another pan and sauté the marinated fish until cooked through and lightly browned.
7. 7. Chop fresh coriander and sprinkle over the cooked fish for added flavor and garnish.
8. 8. Serve the fish alongside the rice flour pancakes, pairing with the leftover marinade as a dipping sauce.