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.