Fish Omelette Parcels

• 3 eggs
• 1 spring onion, finely chopped 
• 1/2 red chilli, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 teaspoon sesame oil
• 6–10 tablespoons plain flour 
• 400g firm white fish fillets(such as cod, hake, or pollock), skin removed and cut into 3cm slices
• vegetable oil for frying

Dipping Sauce

• 1/2 tablespoon gochugaru (Korean chilli powder)
• 1 garlic clove, finely chopped 
• 1 spring onion, finely sliced into rings
• 1 tablespoon vegetable oil
• 2 tablespoons light soy sauce 
• 1 tablespoon mirin
• 1 teaspoon sesame oil
• 1/2 tablespoon toasted sesame seeds

Beat the eggs together in a mixing bowl, then season with the spring onion, chilli, sesame oil, salt and pepper and mix well.

For the dipping sauce, mix the chilli powder, garlic and spring onion together in a heatproof bowl or ramekin. Heat the vegetable oil in a small saucepan on a medium heat until smoking hot. Turn off the heat and wait for 30 seconds before pouring over the chilli powder, garlic and spring onion. Add the rest of the dipping sauce ingredients and mix together.

Fill a tray with seasoned flour. Add the fish pieces and toss in the flour until well coated. Then dip each floured fish piece in turn into the beaten egg mixture and lay on a plate ready to fry.

Heat 3 tablespoons of vegetable oil in a large frying pan to a medium heat. Place the coated fish pieces, one at a time, in the hot oil, allowing at least 5mm (1/4 inch) in between each piece, and fry for 1 minute. Then pour an additional 1–2 tablespoons of the egg mixture over each fish piece and fry for another 2–3 minutes until golden brown on the underside. Turn over and fry the other side for 1–2 minutes. Then flip the pieces over and spoon a little of the hot oil over the top of each piece 3–4 times, continuing to cook for a further minute, until golden brown and cooked through. Carefully transfer to a serving plate and serve immediately with the dipping sauce on the side.