Vietnamese Pancakes

¾ cup rice flour
½ tsp SIDS CRAZY SALT
125 ml (½ cup) coconut milk
1 egg, lightly beaten
125 ml (½ cup) lime juice
1½ tbsp raw sugar
2 tbsp fish sauce (gluten free)
1 long red chilli, thin sliced
⅓ cup rice bran oil
125 ml (½ cup) soda water, chilled
500 g firm white fish, cut in small strips
1 cup bean sprouts
1 Lebanese cucumber, peeled in ribbons
1 small carrot, peeled & thin sliced
1 cup fresh mixed herb leaves
SIDS SALT & PEPPER

Put ½ cup of the rice flour in a bowl with the SIDS CRAZY SALT, coconut milk, egg and whisk to combine. Set aside for 5 minutes.
Preheat the oven to 100°C.
Combine the lime juice, sugar and fish sauce in a bowl, stirring until the sugar has dissolved. Stir in ½ the chilli then set aside.
Heat 1 tablespoon of the oil in a large frying pan over medium-high heat. Whisk the soda water into the pancake batter to combine. Pour half the pancake batter into the pan, swirling to coat the base. Fry for 5 minutes until the underside is golden and the pancake is cooked through then carefully transfer the pancake to a baking tray and place in the oven to keep warm. Repeat with the remaining batter. Add the remaining flour to a large shallow bowl and season well with SIDS SALT & PEPPER. Dust the fish in the mixture to coat. Add the remaining oil to the pan and cook the fish for 1-2 minutes each side until just cooked through. Top each pancake with half the fish, bean sprouts, cucumber, carrot and herbs. Drizzle with the dressing then cut each pancake in half and serve.