Make a smooth batter by whisking the flour, water and eggs
together.
Add the fish, spring onion and jalapeño.
Season with salt and pepper and some of your favourite chilli
paste (to taste).
Heat some oil in a non-stick pan and add enough batter for one
pancake. Lower the heat, cover with a lid and leave for 2–3
minutes. Turn the pancake over and cook for 1 minute on the other
side. Slide onto a warm plate and make the rest of the pancakes.
Scatter with coriander, mint and toasted sesame seeds. Serve with
lime/lemon halves.
