Cardillong Isda

Ingredients

Fish

• 1 large fish (I used snapper), scored, cleaned and gutted
• salt
• freshly ground black pepper
• oil

Sauce

• 3 red plump tomatoes, chopped
• 2 eggs, beaten
• 1 cup water
• 1 onion, thinly sliced
• 4 cloves garlic, minced
• fish sauce
• freshly ground black pepper
• chopped parsley, to garnish

Instructions

1. Season fish with salt and freshly ground black pepper, inside the cavity, inside the scores and outside. Set it aside for at least 30 minutes, salt will draw the water out which makes it splatter less when frying.
2. Prepare a wok with oil for deep frying the fish. Heat it up and once it hits 180C, pat dry fish with a paper towel then deep fry until golden brown. Remove from wok, set it aside and let it drain out excess oil.
3. On a separate wok or pan add some oil from the deep fried fish, sauté garlic and onions, cook until onions are soft.
4. Add the tomatoes and cook for 2 minutes or until it can be mashed easily.
5. Add the water then bring it to a boil, add the fish and simmer for 3 minutes.
6. Slowly add the eggs while continuously mixing then season with fish sauce and freshly ground black pepper.
7. Place in a serving platter then serve garnished with chopped parsley.