Chinese · Dinner
Salted Fish Scrambled Eggs
Softly scrambled eggs folded with fried salted fish and scallion, a Cantonese home-style dish built on the sharp savoury edge of salted fish crisped in oil before the eggs are added. Served over steamed white rice, it delivers a silky, custardy texture against bursts of salty, funky fish and fresh scallion.
$4
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
449Calories
51.2gProtein
17.4gFat
24.8gCarbs
0.9gSugar
0.6gFiber
2988mgSodium
546mgChol
3.8gSat Fat
330mgPotassium
95mgCalcium
2.9mgIron
1.6mcgVitamin B12
2mgVitamin C
low-calorie
protein-rich
rich-umami
thirty-min-meals
hidden-gems
low-calorie
Instructions
1
Prep
Dice the salted fish into small pieces and thinly slice the scallion, keeping green tops aside for finishing; beat the eggs until fully combined.
2
Fry
Heat the vegetable oil in a wok over medium heat and fry the salted fish for 2 minutes until golden and toasty.
3
Combine
Pour beaten eggs into the wok over the fish, scatter in half the scallion and white pepper; let sit 15 seconds until edges just set.
4
Plate
Push and fold eggs gently over medium-low heat until just set but lightly wet in center, then drizzle sesame oil, scatter remaining scallion, and serve with rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g salted fish
- 66 large eggs
- 22 scallion
- 2 tbsp2 tbsp vegetable oil
- 1/4 tsp1/4 tsp white pepper
- 1 tsp1 tsp sesame oil
- 7 oz200g steamed white rice, to serve
