Cardillong Isda makes excellent use of leftover fish! It’s delicious with steamed rice, juicy tomatoes, onions, and fluffy eggs.
Batch cooking has been a time-saver for me over the years. I love to make multiples of a recipe, freeze it in separate containers and then thaw it to heat for future meals.
I like to prepare critical ingredients in bulk to make different meals throughout the week. To make lumpia, I will make large batches of my tried-and-true lumpia filling once a month. Then, I’ll divide the mixture into bags and keep it in the freezer for future dishes. Apart from lumpia, I use versatile meat fillings in siomai, tortang talong, and pearlballs to make other dishes.
I make extra fish pieces when I fry them. I then turn them into isda, tausi, and this cardillong for the next day’s dinner. You can make a new delicious dish by adding chopped onions, tomatoes, and beaten eggs.
Ingredient Notes
- Fish – The recipe uses pompano, but you could also use galunggong or damaging bukid.
- Oil –use heat-stable oils for fryings, like avocado, grapeseed, or safflower
- Tomatoes – Use ripe tomatoes because they are juicier and sweeter.
- Onions and garlic are the flavor base of this dish
- Eggs – Well Beat
- Water – Add more or less according to how saucy you’re like
- Season to Taste
Sarciado VS Cardillo
Both recipes are very similar. Fried fish is prepared with tomatoes, onions, garlic, and tomatoes. The only difference is that Marciano has beaten eggs, and the sauce cardillo does not.
Cooking Tips
- After the fish has been fried, it is ready to be served. The sauce will heat up quickly and allow the flavors to absorb. The fish absorbs much liquid, so adjust the seasonings and increase the water.
- Give the beaten eggs time to set and curdle for a better texture before you start stirring.
How to serve and stock?
- As a main course for lunch or dinner, fish cardillo is delicious. For a hearty, delicious, and affordable meal, serve it with steamed rice
- The remaining food can be stored in an airtight container for up to three days.
- Heat in a saucepan on medium heat until it reaches 165 F. Adjust the seasonings as necessary. Microwave for 2 to 3 minutes until heated through.
Cardillong Isda Recipe
Refresh your leftover fried fish. Cardillong Isda is hearty and flavorful when cooked with tomatoes, onions, and eggs. It pairs well with steamed white rice.
Quick Overview of Recipe
- Prep time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Course: Main Entree
Ingredients
- 2 Pompano, cleaned & gutted
- Salt and pepper to your liking
- Canola oil
- 3 Roma tomatoes chopped
- 1 cup water
- 2 eggs, well-beaten
- 1 onion, peeled then sliced thinly
- 2 cloves of garlic, peeled and minced
Cooking Steps & Instructions
- Rinse the fish well and drain it. Make two cuts with a knife on each side of the fish.
- Salt and pepper to your liking
- Heat oil to about 1 inch in a large pan on medium heat. Cook the fish, occasionally turning, until it is lightly browned. Drain on paper towels and remove from the pan.
- Heat about 1 tablespoon of oil in a separate pan. Cook onions and garlic until tender.
- Mix in tomatoes. Cook, stirring with a spoon, until softened.
- Bring to a boil.
- Cook the fish for 3 to 5 minutes or until it is cooked.
- Slowly add eggs to the pan. Allow the mixture to cool slightly before stirring and breaking it up.
- Salt and pepper to your liking. Serve hot.
Notes
- After the fish has been fried, it is ready to be served. The sauce will heat up quickly and allow the flavors to absorb. The fish absorbs much liquid, so adjust the seasonings and increase the water.
- Give the beaten eggs time to set and curdle for a better texture before you start stirring.
If you liked this recipe, you’ll definitely want to check out these other posts on my blog:
