Recipe: Fish Cardillo (Fish in Tomato Sauce and Egg)

I thought of sharing with you one of the many dishes my husband likes. The garlic, onion and tomatoes will produce a fragrant smell and it also enhances the flavor of the fish. This is definitely tasty and easy to cook. Here's my own version of Fish Cardillo.


What you need to prepare:
-frying pans

Ingredients:
-1 kilo tilapia, bangus (milk fish) or dalagang bukid (Yellow Tail Fusilier)
-1 medium onion, sliced
-1 small garlic, minced
-2 cups chopped tomatoes
-1 small pack of Tomato Sauce
-1 large egg, slightly beaten
-1/2 cup water
-1 tsp patis (fish sauce)
-1 tbsp olive oil
-a pinch of salt


Let's start cooking:

1. Scrape fish scales and clean thoroughly. Sprinkle with salt and fry until they are half brown on both sides. Drain in kitchen tissue.

2. Saute onion, garlic and tomatoes in olive oil. Add tomato sauce, fish sauce and half cup of water.

3. Add slightly beaten eggs and cook until it becomes a thick sauce. Season with salt.

4. Place the fried fish on a serving dish and pour cooked sauce.

Serve with love!

NOTES:

1. My grandma call this recipe, Cardillo but it is also sometimes referred to as Sarciado.

2. The original Tagalog Sarciado recipe will require you to marinade the fish overnight in garlic, onion, fish sauce and calamansi (or lemon) juice. Then roll the fish in bread crumbs prior to frying.

3. Another ingredient that is not included in Sarciado is the slightly beaten egg.