Homemade Cured Fish Omelettes - cooking recipe

Ingredients

19 oz thin boneless firm white fish fillets, cut crosswise into 1/3 inch-wide pieces
1/2 cup lime juice
1 tbsp drained baby capers, finely chopped
1 None fresh long red chili, finely chopped
8 None large eggs
2 tsp sesame oil
2 tsp soy sauce
4 tsp vegetable oil
10 None fresh cilantro leaves
1 None medium red onion, halved, thinly sliced
1/3 cup oyster sauce
2 tbsp white vinegar
1 tbsp brown sugar
None None mixed greens and lime wedges, to serve

Preparation

Arrange fish, in a single layer, in a large shallow baking dish. Pour 1/3 cup lime juice over fish then sprinkle with capers and chili. Cover with plastic wrap and chill for 30 mins to cure.
Meanwhile, whisk eggs, sesame oil and soy sauce together. For each omelette, heat 1 tsp oil in an 8 inch frying pan over medium heat. Add 1/4 egg mixture to pan, tilting to cover base. Cook for 1-2 mins, until just set underneath. Flip over and cook for 1-2 mins, or until golden brown and set. Transfer to a large heatproof plate.
For each omelette, place an omelette on a flat work surface. Drain fish, discarding liquid. Place 3-4 pieces of fish along 1 edge then sprinkle with cilantro and red onion. Roll up tightly to enclose, leaving ends open. Cut in 1/2.
Combine oyster sauce, vinegar, sugar and remaining lime juice in a small bowl. Serve omelettes with sauce, salad and lime wedges.