Anne Thorp's Kai Ora - Fresh, healthy food made with aroha

Photo credit: Aaron McLean

Inanga (Whitebait) Omelette

When I was a kid, the whanau and I used to go whitebaiting down the Whakatane and Rangitaiki rivers. We\'d get an ample supply of this delicate fish, take it home and cook it up immediately.

Serves 1

1 egg

extra virgin olive oil, enough to coat pan (plus a little more if needed, to moisten)

2 tablespoons fresh inanga (whitebait)

salt and pepper

lemon and lime zest, to garnish

1/4 mild chilli, diced

flat-leaf parsley or any fresh herb

drizzle of extra virgin olive oil

juice of 1/2 lemon or lime

Place the egg in a bowl and whisk.

Preheat a grill or salamander until hot. 

Heat an ovenproof pan until hot, drizzle oil into it and pour in the whisked egg. Gently spread the whitebait over the top.

Once the egg starts to bubble at the edges, place the pan under the hot grill or salamander - cook until opaque, no longer. Add a little oil on the top to keep it moist if neccessary. 

Plate up, season with salt and pepper and garnish with lemon and lime zest, chilli and flat-leaf parsley for colour. 

Add a little drizzle of your favourite olive oil for richness and flavour and finish off with a good squeeze of lemon or lime juice. 

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