Equipment
- Mei Wok
Ingredients
- Chinese noodle fish 150g
- 3-4 eggs
- Spring onions, 2 sprigs diced
- Ginger juice, 1 tsp (grate a knob of ginger and strain the juice)
- Fish sauce, 1 tsp
Instructions
- Rinse the chinese noodle fish, pat dry with kitchen towels. Pour the ginger juice into the bowl of noodle fish to marinate for 15 minutes in the fridge.
- Heat 3 tbsp of oil in wok, medium heat. Fry the noodle fish till it turns white (1 min)
- Remove noodle fish from wok. Combine with beaten eggs, diced spring onions, and fish sauce. Mix.
- Heat 2 tbsp of oil in wok, medium heat. Pour mixture into wok. Flip the omelette once the top is half cooked. Serve.
