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Aussie-Style Crispy Dulong Fish Omelette
A reinvention of the classic Filipino torta, this dish marries fresh, small dulong fish with fluffy eggs and crisp spring onions. The golden, crunchy finish paired with subtle aromatic hints creates a memorable coastal experience on your plate.
Ingredients:
- 250 g Dulong fish (small fish)
- 4 unit Large eggs
- 1 unit Shallot (minced)
- 1 unit Spring onion (chopped)
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 2 tbsp Vegetable oil
Instructions:
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1 Prepare the Fish
- Rinse the dulong fish under cold water and pat dry with a paper towel. Lightly season with salt and black pepper.
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2 Combine the Mixture
- In a medium bowl, beat the eggs until smooth. Stir in the minced shallot and chopped spring onion before gently folding in the seasoned fish.
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3 Cook the Omelette
- Heat vegetable oil in a non-stick frying pan over medium heat. Pour the fish and egg mixture into the pan, allowing it to set and form a golden underside. Carefully flip and cook the other side until evenly firm and crisp.
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4 Plate and Serve
- Transfer the crispy fish omelette onto a serving plate. Let it rest for a few minutes to ensure the flavours merge before serving warm.