Fish and Hoisin Omelette
1/4 cup water
1 tablespoon peanut oil
100g smoked fish or 100g fresh fish, grilled lightly and flaked
1/4 capsicum (bell pepper), finely diced
1 spring onion, finely slice
1/4 cup coriander (cilantro), finely chopped
Whisk the eggs and water together in a bowl. Heat the oil over a medium–high heat in a small frypan.
Add the egg mix, tilting pan to ensure mix covers the bottom and sides of pan.
Keep lifting the edge as the omelette cooks. This will allow the still ‘runny’ egg to run underneath and cook. Cook until nearly set, then top with fish, capsicum, spring onion and coriander.
When omelette is set, fold over and slide onto a plate. Drizzle with hoisin sauce and serve.
Credit: Dinner with the Fishwife - Rachel McGlashan