Cardillong Isda
Breathe new life to leftover fried fish! Cardillong Isda cooked with tomatoes, onions, and eggs is hearty, flavorful, and pairs well with steamed rice.
Servings: 4 Servings
Ingredients
- 2 Pompano, cleaned and gutted
- salt and pepper to taste
- canola oil
- 1 onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- 3 Roma tomatoes, chopped
- 1 cup water
- 2 eggs, well-beaten
Instructions
- Rinse fish and drain well. With a knife, make two incisions across each side of fish.
- Season with salt and pepper to taste.
- In a wide pan over medium heat, heat about 1 inch deep of oil. Add fish and cook, turning as needed, until lightly browned and cooked through. Remove from pan and drain on paper towels.
- In another pan, heat about 1 tablespoon oil. Add onions and garlic and cook until softened.
- Add tomatoes and cook, mashing with back of spoon, until softened and release juices.
- Add water and bring to a boil.
- Add fish and cook for about 3 to 5 minutes or until heated through.
- In a slow stream, add eggs to pan. Allow to slightly set and then stir into mixture, breaking into pieces.
- Season with salt and pepper to taste. Serve hot.
Notes
- The fish is fully cooked from the frying and needs only a few minutes in the sauce to heat up and soak up the flavors. It absorbs a lot of the liquid; feel free to increase the amount of water and adjust the seasonings if you prefer the dish saucy.
- For the best texture, give the beaten eggs a few seconds to set and curdle before stirring.