Silverfish (White Bait) Scrambled Eggs

Why people make this dish

Silverfish — those tiny, translucent white fish available at Asian fishmongers — are a beloved ingredient for home cooks because they are eaten whole with zero waste. A key tip that makes this dish shine: rather than blanching the silverfish in boiling water (the usual approach), steam them briefly for three minutes first. The steam draws out a wonderfully flavourful fish liquor — stir that directly into the egg batter, and the resulting scramble is noticeably silkier and more aromatic. Once Nourilo tried this method, he was immediately won over.

Method

1. Rinse the silverfish gently under cold water. Place in a shallow dish and steam over high heat for 3 minutes.
2. Carefully drain the steaming liquor from the dish into a bowl and allow it to cool slightly.
3. Beat the eggs, then stir in the cooled fish liquor, chopped coriander, a pinch of white pepper, and salt to taste. Mix well.
4. Heat 3 tablespoons of oil in a wok over medium-high heat. Add the steamed silverfish and stir-fry briefly for about 30 seconds.
5. Pour in the seasoned egg mixture. Stir and fold gently until the eggs are just set — do not overcook; you want them silky and barely firm.
6. Transfer immediately to a plate and serve with steamed rice.

Nourilo’s Tips

The key to an exceptionally flavourful result is not discarding the steaming liquor — that fragrant fish liquid is liquid gold. Once the egg is just cooked and still glossy, take the pan off the heat right away. Silverfish is 100% edible including the soft bones, so nothing goes to waste. This dish is an ideal everyday meal for growing children, the elderly, or anyone who needs easily digestible nourishment.