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.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Rinse fish and drain well. With a knife, make two incisions across each side of fish.
- 2
Season with salt and pepper to taste.
- 3
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.
- 4
In another pan, heat about 1 tablespoon oil. Add onions and garlic and cook until softened.
- 5
Add tomatoes and cook, mashing with back of spoon, until softened and release juices.
- 6
Add water and bring to a boil.
- 7
Add fish and cook for about 3 to 5 minutes or until heated through.
- 8
In a slow stream, add eggs to pan. Allow to slightly set and then stir into mixture, breaking into pieces.
- 9
Season with salt and pepper to taste. Serve hot.