Dinner with the fishwife, 192pp.
by Rachel McGlashan
New Holland Publishers, Sydney, 2010
Cooking on page 32–33
Don’t be fooled. I may seem to cook fish confidently, but coming from Nebraska, I really have no homegrown experience. That’s why I buy books that will help me to produce recipes using an ingredient I love—namely fish.
I had to laugh when I got to page 32 in this cookbook. The title specifically says ‘dinner with the fishwife’ but page 32 is included as a breakfast dish, or perhaps a Sunday dinner option. I made it for breakfast.
Fish omelette with hoisin sauce
1/4 cup water
1 tablespoon peanut oil
100g preserved 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.
Tip: If you are going to leave the omelette whole and not flip it over, give it a minute or two under a grill.
How it played out
For heaven’s sake, who but a lumberjack would make an omelet for one using 5 eggs? I mean, how could you justify that many eggs for any meal of the day or even for a whole day?
So I made this with 3 small eggs given to me by a friend who keeps chickens in his backyard. I halved the water, oil and fish (which I grilled and flaked), and used the full amount of the remaining ingredients.
Obviously, I didn’t use enough oil to create an omelet that could be folded over OR slid onto a plate. So I shovelled it out with a spatula and enjoyed a rather mangled looking omelet (not photographed) with a good drizzle of hoisin sauce. The photographed version is before sprinkling on the fresh coriander (cilantro).
A very nice breakfast dish and oh-so easy to make. However, as much as I like savoury flavours and fish (even for breakfast), I think this particular dish would work better for lunch or dinner on a lazy night.
But please resist using 5 eggs unless you’re making a dish for two. 🙂
If you love fish and fishing, you should check out the fishermen we watched on a lake in India.