First of all lets make it clear, Sarciadong Isda (Fish Sarciado) is compose of Fried Fish topped with Sautéed Garlic/Onion/Tomatoes Sauce but if you add beaten eggs to the sauce it will morph into Cardillong Isda (Fish Cardillo). You might ask what’s the big deal? Well, in my opinion if a dish has a proper name…as Filipinos, we better start using right terminology if we want to spread Filipino Cuisine to other nationalities, don’t you agree?
In the Philippines there are certain food that can be redone the next day….if you have leftover cold rice the day before you make Garlic Fried Rice the next morning. So with “Day Old” Fried Fish, some innovative Filipino created Fish Sarciado and maybe another person thought about adding beaten eggs to make it Fish Cardillo. In my opinion what a wise thing to do, as leftover Fried Fish tend to be dry…the sautéed garlic/onions/tomatoes and a bit of water added the moisture that it greatly needed. By simmering the Fried Fish on the sautéed sauce, the flavours blended well and added a new dimension to an otherwise boring leftover Fried Fish.
To tell you honestly, I haven’t cooked either Fish Sarciado or Fish Cardillo before. As I read my Filipino Cookbooks for guidance, it looks straight forward enough for me to make my own version. This recipe is very simple to make and the TRIBE truly enjoyed my take on Fish Cardillo and definitely “a keeper”. Give this recipe a try, you might surprise yourself liking it!
CARDILLONG ISDA (Fish Cardillo)
4 medium sized Fried Fish (I’ve used Trevally for Cardillo)
3 large tomatoes
1 large onion
2 cloves garlic
3 tbspn cooking oil
1 cup water
3 tspn patis
1/4 tspn salt
good pinch of pepper
pinch of pepper & salt
*used U.S Measuring Cups & Spoons
~ Peel your cloves of garlic and onion. Crush your garlic cloves with the flat side of your knife and roughly chopped them up. Finely diced your onion and with your tomatoes, cut them into halves and remove the spot where the stems use to be connected. Slightly deseed and then dice the tomatoes.
~ In a small bowl, place your eggs and season with it with a pinch of salt & pepper. Beat vigorously with a fork to mix the egg yolks and eggwhites together, set aside.
~ Heat your cooking oil on high heat and once the oil is hot, reduce your heat to medium-high. Add in your garlic, when the edges are lightly golden brown include your diced onion. Cook the diced onion until it turns translucent.
~ Place in your chopped tomatoes, stir it several times to blend with garlic and onion. Add in your salt and pepper. Let the mixture cook for about 30 seconds and with the back of your stirrer (flat ladle), squash the tomatoes so that the mixture forms a thick paste.
~ Pour in your water and fish sauce, stir the mixture so that everything is well blended. Simmer for about a minute. Give your beaten eggs one final whisk of your fork and pour into your sauce mixture.
~ Don’t disturb the poured beaten eggs for a few seconds (you need pieces of scrambled eggs effect to your sauce). Stir the Cardillo Sauce a couple of time to evenly cook the beaten eggs. Using a pair of tongs, add in your Fried Fish to the Cardillo Sauce to soak. Cover each Fried Fish with the Cardillo Sauce well. Turn off your stovetop & remove your pan away from the heat.
~ To serve, place half of the Cardillo Sauce on the base of your serving plate and gently arrange the cooked Fried Fish on top. Pour the rest of the Cardillo Sauce on top of the Fish.
BEST WITH: Fresh Steamed Rice.
- You can use Fried Fillets of Fish instead of whole Fried Fish.
- This Cardillong Isda (Fish Cardillo) version have only a little bit of liquid as the Fried Fish soaked up most of the liquid. You can adjust the water if you want to have a saucier Fish Cardillo but bear in mind you have to adjust the seasonings.