Name: Chinese Omelette with Pacific Cod
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2 servings
Ingredients: 1 (6 oz.) portion Pacific cod, cut into ½ chunks; 1 teaspoon cornstarch; ½ teaspoon white pepper, divided; ½ teaspoon salt; 4 eggs; 1 tablespoon vegetable oil; ½ teaspoon soy sauce; 2 green onions, finely chopped

A Chinese Seafood Omelette Recipe for Lunch or Dinner

Growing up, I loved eating this simple Chinese omelette with tiny fish; most often, the fish would be white bait or tiny anchovies, but I’m using Pacific Cod here. It’s a dish I seldom see in restaurants but always reminds me of home. The great thing about this is how quick it all comes together and how it can accompany any weekday meal. Serve this Chinese omelette with steamed rice and a side of veggies for an easy lunch or light dinner.

About Sophia J. Chang:

Sophia J Chang is a food stylist and photographer who's worked on TV shows, commercials, and restaurant social media campaigns. She can often be found browsing through local and seasonal produce, experimenting with new recipes, and running with her dog. She loves bringing people together for good eats and the variety of seafood from Wild Alaskan Company makes it that much easier.

Print Recipe

Chinese Omelette with Pacific Cod

By Wild Alaskan Company

Prep time

5 minutes

Cook Time

8 minutes

Total time

13 minutes

Yield

2 servings

Ingredients

1 (6 oz.) portion Pacific cod, cut into ½ chunks
1 teaspoon cornstarch
½ teaspoon white pepper, divided
½ teaspoon salt
4 eggs
1 tablespoon vegetable oil
½ teaspoon soy sauce
2 green onions, finely chopped

Instructions

1. In a small bowl, toss fish with cornstarch, ¼ teaspoon white pepper, and salt until evenly coated.

2. Fill a medium sized pan with about ¼-inch of water and bring to a simmer. Then gently add fish and cook for 2 minutes or until pieces are opaque through the center. Once the fish is done cooking, drain the water and transfer fish to a clean bowl or plate.

3. In a separate medium bowl, whisk eggs, soy sauce, and remaining ¼ teaspoon white pepper together.

4. Dry out pan and return to stove over medium-high heat, then add oil. When oil has sufficiently preheated, pour egg mixture in pan and distribute evenly. Promptly layer fish and green onions evenly over the eggs. Cook until you see that the edges of the omelette are done but the middle is still slightly runny.

5. Flip carefully with a spatula and cook for another minute. Remove from pan when eggs are golden brown and serve immediately with steamed rice and sautéed vegetables.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Chinese Omelette with Pacific Cod

A Chinese Seafood Omelette Recipe for Lunch or Dinner

Chinese Omelette with Pacific Cod

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