Korean Fish Omelette Parcels

400g cod loin (or other firm white fish), cut into portions
3 eggs
2 spring onions
1 bird's eye chilli (or ½ red chilli)
1 garlic clove, finely chopped
2 tablespoons plain flour
2–3 tablespoons vegetable oil

The Egg Coating
Pinch of salt
½ teaspoon white pepper
1 teaspoon sesame oil

The Chilli Oil
1 tablespoon Korean chilli powder (gochugaru)
1 tablespoon sesame seeds
2 tablespoons vegetable oil
1 tablespoon light soy sauce
1 tablespoon mirin
1 teaspoon sesame oil

PREPARATION

1. Finely chop one spring onion and the chilli, then beat them into the eggs with the salt, white pepper and sesame oil. Slice the remaining spring onion into fine matchsticks for garnish.
2. Mix the chopped garlic, Korean chilli powder, sesame seeds and a little of the sliced spring onion in a heatproof bowl.

COOKING

1. Heat the vegetable oil until just smoking, allow it to cool for 10–15 seconds, then carefully pour it over the garlic and chilli mixture. Stir in the light soy sauce, mirin and sesame oil to make the chilli oil.
2. Season the plain flour with a little salt and pepper.
3. Coat each piece of fish lightly in the seasoned flour.
4. Dip the floured fish into the egg mixture until fully coated.
5. Heat a frying pan with a little vegetable oil over a medium-high heat.
6. Place the fish into the pan and cook until the egg begins to set, then reduce the heat to medium.
7. Spoon a little extra egg mixture over each piece before carefully turning them over.
8. Continue cooking until the fish is cooked through and the egg is golden.
9. Increase the heat briefly to crisp the outside, turning once more if needed for an even finish.
10. Spoon over the chilli oil, garnish with the spring onion matchsticks and serve immediately.

School of Wok Tips

• Cooling the hot oil slightly before pouring it over the chilli prevents the garlic and chilli flakes from burning.
• Use a firm white fish such as cod, haddock or pollock so it holds together during cooking.
• Adding a little extra egg before turning creates a thicker, fluffier omelette coating.
• Finish over a higher heat for a crisp, golden exterior without overcooking the fish.

FAQs

Can I use frozen fish?
Yes, just thaw it completely and pat it dry before coating it in flour.

What is gochugaru?
Gochugaru is Korean chilli powder with a mild heat and slightly sweet, smoky flavour that's perfect for the chilli oil.

Can I make this less spicy?
Yes, simply reduce the amount of gochugaru or omit the fresh chilli while keeping the fragrant garlic and sesame flavours.