A coastal Peruvian fish roe omelet with egg and scallions, seasoned with garlic, pepper and a touch of cumin. The roe is cooked first to preserve its marine character, then bound with egg into an omelet that is golden outside, juicy and delicately granular within.
Turn what you find into an experience you can actually bring to your kitchen.
Gently rinse the fish roe sacs and pat them dry with paper towels. Split them lengthwise and remove the thicker outer membrane; break the roe into medium pieces without crushing it. Chop the scallions, reserving some of the green tops for the final mixture.
Heat part of the vegetable oil in a nonstick skillet over medium heat. Cook the white and pale-green parts of the scallions for 2 minutes. Add the ground garlic, fish roe, half the salt, the pepper, and cumin. Cook for 5 to 6 minutes, gently breaking up the roe with a spoon, until firm and fully cooked but still moist.
Transfer the cooked roe to a bowl and let it cool for 5 minutes. Lightly beat the eggs with the flour and remaining salt, just until the larger lumps disappear. Fold in the roe and remaining scallions, mixing without crushing the roe grains.
Heat the remaining vegetable oil in the same skillet over medium-low heat. Pour in the mixture and spread it into an even layer. Cook for 4 to 5 minutes, until the bottom is golden and the edges are set. Carefully flip and cook for another 4 minutes, until the center is fully set but remains juicy.
Serve the fish roe omelet immediately, whole or cut into portions. It should be golden outside, tender in the center, with the small roe grains still perceptible; the egg binds everything together without masking the marine flavor. And that's it—less mini-stew, more proper coastal street-style omelet. 🐟🍳
