Cardillong Isda

Cardillong Isda and Fish Sarciado what’s the difference? they do look the same. Cardillo and Sarciado basically are both fried fish served with sauce made out of sautéed onions and tomatoes one big difference though is that Cardillo uses eggs while the other does not.

Cardillong Isda and Fish Sarciado what’s the difference? they do look the same. Sarciado and Cardillo basically are both fried fish served with sauce made out of sautéed onions and tomatoes one big difference though is that Cardillo uses eggs while the former does not. I had posted Sarciado before and during those days I did not know the difference between the two. I also thought they were the same until recently when I got corrected. Will definitely fix that soon to give the correct information.

Fried fish is a common food item served in the dining tables of Filipinos, it’s almost a staple because this is one of the biggest produce in my home country. It is also affordable and don’t you agree these swimming creatures taste amazing. One of the most favourite ways of serving this is through frying and this is usually enjoyed with different dips and sauces consumed using hands with rice. Sometimes there are leftovers and Filipinos create an ingenious ways of recycling it by reusing them in some dishes like Dinengdeng, Sarciado or our recipe for today, the Cardillo.

Cardillong Isda

★★★★★ 5 from 4 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 2-3 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Cardillong Isda and Fish Sarciado what’s the difference? they do look the same. Cardillo and Sarciado basically are both fried fish served with sauce made out of sautéed onions and tomatoes one big difference though is that Cardillo uses eggs while the other does not.

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Ingredients

Scale 1x2x3x

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

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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.

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