Published February 15, 2013. Comments


Cardillong Isda

One of the things I love about shopping at the Filipino supermarket or at Ranch 99 is that you can pick out your fish and have them clean and prep it for you anyway you want. What's also great is that they both have complimentary fish fry; I love that because I don't have to stink up my house with that annoying fish fry oil smell. Today is the first Friday of the Lenten season and it means no meat today. I grew up with this dish when my Mom would use up day old fried fish from the night before. Instead of reheating the fish in the microwave (which makes the house stink!!) this is a very delicious and smart way to enjoy leftover fish. This dish is similiar to another Filipino dish called Sarciado which has all the same sauce ingredients except there are no eggs just a broth made up of a saute of onions, garlic and tomatoes. In Fish Cardillo, you use either whole or cut up pieces of leftover fried fish and at the end add a couple of beaten eggs and swirl it into the broth and pour it over the fish. So innovative, so smart, so good! 



1 pound fried fish, steak cut 

2 tablespoons vegetable oil

½ cup water

Salt to taste

1 clove garlic, crushed

¼ cup sliced onion

½ cup sliced tomatoes

2 eggs


In a large pan, heat about 2 tablespoons of oil and  fry the garlic slowly until golden brown. Add the onion and tomatoes and salt to taste. When tomato is cooked add the water and simmer for 3 to 5 minutes, season with salt and pepper.  Drop the fried fish into the mixture and heat through for about 5-10 minutes, turning the fish over once to heat the other side. Remove  the fish to a serving platter. If there isn't enough water in the pan for your sauce add 1/4 cup more water and bring to a boil. Re-season with salt and pepper to taste. Once it has come to a full boil turn off heat  and add the well beaten eggs, and swirl until the eggs create thin threads in the water and has thickened the sauce just a little bit. Pour the egg sauce over the fish. Serve hot.