Cardillong Isda

Ingredients

• 2 Pompano, cleaned and gutted
• salt and pepper to taste
• canola oil
• 1 onion, peeled and sliced thinly
• 2 cloves garlic, peeled and minced
• 3 Roma tomatoes, chopped
• 1 cup water
• 2 eggs, well-beaten

Steps

1. 1

   Rinse fish and drain well. With a knife, make two incisions across each side of fish.

2. 2

   Season with salt and pepper to taste.

3. 3

   In a wide pan over medium heat, heat about 1 inch deep of oil. Add fish and cook, turning as needed, until lightly browned and cooked through. Remove from pan and drain on paper towels.

4. 4

   In another pan, heat about 1 tablespoon oil. Add onions and garlic and cook until softened.

5. 5

   Add tomatoes and cook, mashing with back of spoon, until softened and release juices.

6. 6

   Add water and bring to a boil.

7. 7

   Add fish and cook for about 3 to 5 minutes or until heated through.

8. 8

   In a slow stream, add eggs to pan. Allow to slightly set and then stir into mixture, breaking into pieces.

9. 9

   Season with salt and pepper to taste. Serve hot.