Fish, Eggs, Veggies

A quick preparation for anytime hunger, breakfast, sandwich or pie filling or anything else you can think of.

I had some minced fish in the fridge as a result of thoroughly scraping a carcass, and we used it as part of a dinner spread for the three of us.

You can use this as is, with toast, on toast, in a sandwich, stuffed into a samosa, as a pie filling, onto an open tart, anything really.


  • Minced fish
  • Eggs, beaten (equal in weight to fish)
  • Carrots, finely chopped
  • Spring onions, finely chopped
  • Spring onion greens, finely chopped
  • Oil as needed
  • Salt, Pepper, Soy sauce, lime/lemon


  1. Heat oil. Briefly fry onions and carrots.
  2. Add fish, fry till mostly cooked
  3. Add eggs, scramble
  4. Add spring onion greens, mix well.
  5. Season with salt, pepper, soy sauce and a squeeze of lime.


  • Season it with whatever you wish. These are my choices. You could use Indian seasonings, or a tadka style seasoning at the beginning or at the end – your call.
  • If using as sandwich filling, remember to drain, not evaporate the water, perhaps mixing the water with mayonnaise or other medium and adding it back to the mixture. Evaporating it might leave the fish and eggs very dry. You’ll need some medium to bind the lot together to make a graceful sandwich that doesn’t spill all over the place.