Rinse the chinese noodle fish, pat dry with kitchen towels. Pour the ginger juice into the bowl of noodle fish to marinate for 15 minutes in the fridge.
Heat 3 tbsp of oil in wok, medium heat. Fry the noodle fish till it turns white (1 min)
Remove noodle fish from wok. Combine with beaten eggs, diced spring onions, and fish sauce. Mix.
Heat 2 tbsp of oil in wok, medium heat. Pour mixture into wok. Flip the omelette once the top is half cooked. Serve.