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Cardillong Isda

Cardillong Isda

Cardillong Isda is an excellent use for leftover fish! Cooked with juicy tomatoes, onions, and fluffy eggs, it's a filling and delicious meal perfect with steamed rice.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 2 Pompano, cleaned and gutted
  • 0 salt and pepper to taste
  • 0 canola oil
  • 1 onion, peeled and sliced thinly
  • 2 clove garlic, peeled and minced
  • 3 Roma tomatoes, chopped
  • 1 cup water
  • 2 egg well-beaten

Instructions

  1. Rinse fish and Drain it well. With a knife, make two incisions across each side of fish.

  2. Add salt and pepper to taste.

  3. Set a large pan on medium heat, heat about 1 inch deep of oil. Add fish and cook, turning as needed, until it gets lightly browned and cooked through. Remove from pan and drain on paper towels.

  4. Sauté garlic, onion until they soften and smell nice.

  5. Add tomatoes and cook, mashing with back of spoon, until softened and release juices.

  6. Add water and heat until it comes 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. Add salt and pepper to taste. Serve while hot.

  10. For the best texture, give the beaten eggs a few seconds to set and curdle before stirring.