Smoked Trout Omelette

Adam D’Sylva


  • 3 eggs
  • 150g smoked trout flesh
  • 50g bean shoots 
  • 5 garlic chives
  • 1 knob ginger, julienned
  • 2 tbsp oyster sauce
  • 1 tbsp soy sauce
  • Thai basil leaves
  • Fresh long red chilli, sliced 
  • 200ml canola oil
  • Coriander leaves to garnish


  1. Beat the eggs in a medium sized bowl. Season with oyster and soy sauce.
  2. Place oil in a hot wok and heat until smoking.
  3. Pour in the egg mixture (it should puff up). Cook for 3 minutes, then place smoked trout, chilli, ginger, and bean shoots in the middle. Pour off the excess oil, remove omelette from the wok then place in a bowl.
  4. Garnish oyster sauce and coriander and Vietnamese mint and remaining smoked trout.
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