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HomeCardillong Isda

Cardillong Isda

Cardillong Isda is an old Filipino dish that is very popular due to its simple preparation and availability of ingredients. In the Philippines, it is a way to re-cook left-over fried fish. But whether using leftover or not, fish is fried beforehand to prevent from falling apart while cooking in the sauce. Cardillo is almost similar to Sarciado. The difference between the two is that Cardillo contains srambled eggs mixed to the sauce while Sarciado is cooked without the eggs. In both dishes, fried fish is simmered in a sauce which consists mainly of garlic, onions, ginger & tomatoes. The secret to a good cardillo or sarciadong isda is to use the same oil (where you fried the fish) in sautéing, so that all the other ingredients can absorb the fish flavor.

Ingredients

2 pieces  medium-sized whole golden  pompano  (or any fish of your choice like bangus, maya-maya,  2 big  tomatoes,  chopped
1 medium  onion,  peeled and sliced
3 cloves  garlic,  peeled and minced
1 teaspoon  ginger,  peeled and minced
2 stalks  green onions,  chopped
2 tablespoons  fish sauce  (patis)
1 cup  water
2  eggs,  lightly beaten
Olive oil
salt  and  pepper  to taste
1 Jalapeño  pepper,  seeds removed and sliced into rings (optional)

Preparation

1. In a  frying  pan,  heat  1 inch deep oil. Gently slide in fish and  fry  until both sides are light  brown.  Remove the fish from the  frying  pan and place in a  plate  with paper towel. Set aside.
2. In a sauce pan,  heat  2 tbsp olive oil. Saute garlic, ginger and onion until fragrant. Add  chopped  tomatoes and  stir-fry  until soft.
3. Pour in water and fish sauce and bring to a boil. Add the  fried  fish to the sauce. Lower heat and cover the pan. Simmer for about 3 minutes. Season with salt and pepper to suit your taste.
4. Pour the beaten eggs. Ensure that it is distributed evenly. Once the eggs curdles or coagulates, you may start  stirring  the mixture.
5. Add green onions and jalapeño pepper.  Simmer  for another 2 minutes.  Turn  off  heat  and let sit for a while to allow the sauce to further  infuse  to the fish. Transfer to a  serving  plate.
6. Serve  with hot rice!
Credit: Foodista

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