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Cardillo
Often times it confused with Sarciado, this has beaten eggs added to sauteed tomatoes.
Image By cafemunchkin
Ingredients:- 4 tanguinge (Spanish mackerel) or any fish
- Juice of 4 calamansi
- 125 ml (½ cup) olive oil
- Glove of ½ head garlic, crushed
- 1 large onion, chopped
- 1 medium tomato, chopped
- 2 Eggs beaten
- 2 tablespoons patis (fish sauce)
- 250 ml (1 cup) water
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Marinate fish steaks in calamansi juice for about 30 minutes.
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In a frying pan, heat about 90 ml (1/3 cup) of the olive oil and sauté the fish steaks until fully cooked, about 6 minutes on the first side and 5 minutes on the other side.
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Remove fish steaks from frying pan and set aside.
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In another pan, heat remaining oil and sauté garlic, onion and tomatoes, until tender but not limp.
- Add the eggs and stir
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Stir in patis and water. Simmer until most of the liquid has been absorbed.
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Put the cooked fish steaks to the onion, eggs and tomato mixture. Simmer for 5 minutes.
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Serve hot with rice.
This entry was posted
on Tuesday, April 14, 2009
at Tuesday, April 14, 2009
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Fish
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