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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 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 Servings
Course: Main Course
Cuisine: Filipino

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

    Cup of Yum
  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.

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.