- 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
- Beat the eggs in a medium sized bowl. Season with oyster and soy sauce.
- Place oil in a hot wok and heat until smoking.
- 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.
- Garnish oyster sauce and coriander and Vietnamese mint and remaining smoked trout.
