Fish Omelette Rolls

I came across this recipe in a recipe book called Novum's Kitchen by Madam Pancy Seng. A very simple dish yet delicious. Very suitable to serve as a toddler food. So, i tried to work out and the result was good. Unfortunately i was failed to create the outlook for the second and third piece egg mixture. A good lesson learn was to create a good looking egg omelette one must cover the whole bottom of fry pan and slightly high up at the edge, low heat and wait enough for it to cook before adding the fish meat.

Prepare Time: 10min
Cook Time: 30min
Serving: 2-3 persons

Estimate Cost: RM4

Ingredients for egg mixture:
Eggs 3pcs
Corn flour 1 teaspoon
Water 2 teaspoons

Ingredients for fish filling:
Fish meat 250gram or less or more (You can use flesh fish meat scrap from fish or the ready make fish meat)
Corn flour 1 tablespoon
Salt 1 tablespoon or less depend to your taste
Sugar 1/2 teaspoon
Onion (finely chopped) - optional
Pepper - optional

Instructions:
1. Add water with corn flour and stir well.
2. Beat eggs and add in to the corn flour water and beat evenly.
3. Add some oil to the flat bottom non-stick fry pan. Pour in egg mixture which able to cover the whole bottom of the fry pan and cook for slightly turn brown at the bottom of the omelette in low heat. The upper upper part of omelette should start to turn hard and not in liquid form. Set aside.
4. For fish filling, mix corn flour with salt and sugar also the onion and pepper if wanted. Mince well fish meat.
5. Spread the omelete and smear the fish filling on the omelette. Roll up the form the fish omelette roll.
6. Add a tablespoon of oil to the fry pan and fry the roll until the fish cooked. It is just another 2min for thin layer of fish spread. If thicker spread, cook longer. Optionally, steam the fish rolls for about 10min for thin later of fish spread.
7. Cut or slide into pieces.