I ate this dish at Crystal Jade and loved it for its simplicity. Had trouble searching for the recipe, finally found it on Cuisine Paradise. I changed some ingredients – used white fish instead of salmon and combining a lower volume of chicken stock and milk mixture, and finally serving with black vinegar.

3 egg whites
1 egg yolk
1 small piece of white fish fillet (I like this fish called 紅雞, no idea of its English name)
2 tablespoons sesame oil for cooking, 1 teaspoons for marinating the fish
Some salt and pepper
1 stalk of chinese coriander
50ml chicken stock
50ml fresh milk

1. Marinate white fish in sesame oil, salt and pepper and steam it until cooked.
2. Lightly whisk egg white with chopstick, and add chicken stock and milk. Continue whisking lightly.
3. Heat oil and add egg white mixture slowly. Cook into scramble egg and then add fish meat to mix.
4. Stir fry for a little while serve on a plate. Put egg yolk onto scramble egg white and garnish with chopped coriander.
5. Serve hot and mix egg yolk with scramble egg white. Depending on your preference for sour, add vinegar to egg to taste.