Good afternoon here me will give you a recipe whitebait fish with eggs which is delicious The way making it is very easy. You just need to be careful to get results from whitebait fish with eggs which has aroma and taste that able evoke our tastes.

So that the result of whitebait fish with eggs, what needs to be done is first from the type of material, next selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare whitebait fish with eggs the delicious as long as you know the tricks and how to make this dish you can become serving very special.

Ingredients and seasonings used in prepare

1. Prepare Half bowl whitebait fish
2. Prepare 4 eggs
3. Prepare 2 stalks spring onion
4. Prepare 1 pinch salt
5. Prepare 3 tbsp cooking oil

Heat the casserole and put in an appropriate amount of oil. The whitebait concept - very small fish cooked and eaten whole including head, fins, bones and innards - is recognised all over the world but is applied to different species reflecting what is or was available locally. In most of Europe, whitebait are young sprats and the sprat is a small cousin of the herring. whitebait • oregano to taste • olive oil, for frying • salt to taste • fresh lemon juice Vicky :) Fried Lady Fingers with Egg and Anchovies (Malaysian Style) Lady Finger • medium red onions • garlics • small bowl of anchovies • medium egg (Can skip if you don't have) • salt (No need to add on if lots of anchovies) • oil • chillies padi/kampung* This is a homely recipe for silver fish omelette (银鱼蛋) that's whipped up with very few ingredients, and goes well with both porridge and rice. Transfer to the milk, and then back into the flour.

Steps to make Whitebait Fish with Eggs:

1. Wash properly the fish then drain.Place in a bowl then add chopoed spring onion and salt.Crack in eggs then beat until all are properly mix.
2. Heat pan and add oil then stir fry the.mixture.
3. Done and ready to serve!

Five of these are migratory galaxiids: inanga, banded kōkopu, giant kōkopu, kōaro and shortjaw kōkopu. The sixth species is common smelt. Drain the fried tiny fish on a fine-meshed rack or paper towels. If you are making a lot of them, heat the oven to warm and place the fish in the oven until you are ready to serve. Serve hot with lemon wedges and enjoy.

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