Fish Cake Omelette

When I need a quick meal to pair with steamed rice or porridge and don’t want to spend too much time in the kitchen, I always try making dishes I can finish in under 15 minutes, such as this fish cake omelette.

Fish cake omelette is quite filling and requires minimal ingredients aside from eggs and fish cakes, which I usually have in my pantry.

If you have extra fish cakes and eggs at home, you should give this recipe a try. You might even discover a new favorite under-15-minute recipe!

Ingredients for Fish Cake Omelette

Here are the fresh ingredients for the recipe:

• eggs
• fish cakes
• scallion

And these are the remaining basic pantry ingredients that we need:

• soy sauce
• ground white pepper
• cooking oil

How to Cook Fish Cake Omelette

1. Prep eggs

Crack eggs into a mixing bowl. Add soy sauce, pepper, and half the amount of scallions. Stir well.

2. Prep fish cake

Cut fish cakes into small pieces.

3. Fry fish cake

Heat a non-stick frying pan over medium-high heat. Add oil once the pan is hot and sauté fish cakes until lightly brown.

4. Fry eggs

Reduce the heat to medium. Pour egg mixture over fish cakes and cook until set and golden brown. Flip the egg and cook again until both sides are set and golden brown.

5. Cut and serve

Cut the omelette into 8 pieces and transfer to a serving plate. Garnish with the remaining scallion slices and serve immediately.

FAQs

Q: Can I use a different type of fish cake?
A: While I use oblong-shaped Chinese fried fish cakes, feel free to use other shapes or varieties. You can even use Korean or Japanese fish cakes. Whatever your choice, please use the same amount of fish cakes (100 grams).

Q: Can I omit the scallions if I don’t have any?
A: Yes, you can omit the scallions. If you have some onion, I recommend using about 1 tablespoon of diced onion in the egg mixture to replace the scallions.