Beat the eggs in a medium sized bowl, Season with oyster and soy sauce. Place oil in a hot wok and heat until smoking. Pour in the egg mixture (it should puff up).
Cook for 3 minutes, then place smoked trout, chilli, ginger, bean shoots in the middle. Pour off the excess oil, remove omelette from the wok, place in a bowl and garnish oyster sauce and coriander and Vietnamese mint and remaining smoked trout.
For more information about Cobram Estate Olive oil, go to www.cobramestate.com.au
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