If you’re a fish lover, you’ll love this Fish Paste Egg Omelet.
Fish paste may not be the first ingredient that comes to mind when you think of omelets, but they work surprisingly well together!
Ready in just 25 minutes, this is a hassle-free weeknight dish that is sure to please.
Fish Paste Egg Omelet
Fish paste (鯪魚肉) is a versatile ingredient that is used in many Cantonese dishes (us Cantonese just cannot live without seafood!)
This omelet combines the creaminess of the eggs, the umami flavor of the fish paste, and the fresh crunchy green onions and coriander to make it a truly delicious meal.
Frequently Asked Questions About Fish Paste Egg Omelet
What can I serve this dish with?
Serve this with main dishes like Braised Chicken With Shiitake Mushroom and Black Fungus (冬菇燜雞) and a soup such as Chinese Chayote Soup (合掌瓜湯).
Can I prepare this in advance?
Yes. You can prepare this in advance and reheat it in the microwave. You can store it in the fridge for up to 3 days.
Can this dish be frozen?
Yes. This can be frozen for up to 3 months. To serve, simply thaw and reheat in the microwave.
Fish Paste Egg Omelet
Ingredients
- 250 Grams Fish Paste
- 6 Eggs Beaten
- 1/4 Cup Coriander Chopped
- 1/4 Cup Green Onions Diced
- 1/2 Tsp Fish Sauce
- 1/4 Tsp White Pepper
- 2 Tbsp Oil
Instructions
- 1. Add the fish paste into the beaten eggs, breaking up the fish paste and mixing it well into the egg mixture.
- 2. Add the fish sauce, white pepper, coriander, and green onions and combine well.
- 3. Add about 1/2 tsp oil into an 8-inch non-stick skillet and coat the pan evenly.
- 4. Heat over medium heat, then add a ladleful of omelet mixture into the skillet.
- 5. When the egg mixture begins to set but still looks moist, lift one-half of the omelet and fold it over.
- 6. Cook for 1 minute, flip it over and cook for another minute till slightly golden; remove onto a plate and keep warm.
- 7. Repeat with the rest of the egg mixture.