Ingredients

• 200 g white fish fillet — cut into small chunks
• 80 g white bread — crusts removed, cut into small squares
• 20 g unflavoured protein powder — ready to use
• 150 ml low-fat lactose-free milk — room temperature
• 1 g ground cinnamon — ready to use
• 1 g fine sea salt — ready to use optional
• 1 g neutral oil spray — for lightly greasing pan optional

Instructions

1. In a small bowl, whisk the low-fat lactose-free milk, unflavoured protein powder, ground cinnamon, and a pinch of fine sea salt (if using) until completely smooth with no visible lumps.
2. Place the white bread squares in a shallow dish and pour half of the milk-protein mixture over them, turning gently so the bread absorbs the liquid but does not fall apart; set aside to soften.
3. Lightly mist a non-stick pan with neutral oil spray if using, then add the white fish chunks and cook over low-medium heat for 5–7 minutes, stirring gently, until the fish turns opaque and flakes easily.
4. Reduce heat to low and pour the remaining milk-protein mixture into the pan with the fish, stirring slowly for 2–3 minutes until it just begins to thicken into a light, creamy coating without boiling.
5. Gently fold the soaked bread squares into the pan, turning carefully so they warm through and become very soft, about 2–3 minutes; if the mixture looks too thick, add a spoonful of water to loosen.
6. Divide the soft fish and toast mixture into two small bowls and let it cool for 2–3 minutes before eating so it is warm, not hot, which is often better tolerated during diarrhoea.