Fried Egg with Tiny Fish


6 eggs (lightly beaten)
160 g lancelet (small)
2 stalk spring onion (chopped)
1 tbsp diced bell pepper
3 tbsp olive oil

Fish Marinade

1/2 tsp salt
Dash white ground pepper


1½ tbsp light soy sauce
1 tsp sugar
1/4 tsp sesame oil
Dash white ground pepper


  1. Marinate fish for a while. Blanch in boiling water. Remove and drain.
  2. Heat 3 tbsp oil in wok, add egg. Cover wok and cook over medium heat for a while.
  3. Add cooked lancelet, spring onion and bell pepper.
  4. Add seasoning ingredients. Cook uncovered over low heat till edges of egg turn golden. Serve hot.

Source: Hong Kong magazine