Thursday, 6 June 2013

Cardillong Isda





This fish dish is commonly served for dinner in most Filipino households.  This is what you do if you find that plain fried fish is actually boring.  Which is true. With a few simple tweaks and twists, you can make your fried fish, left-over or not, more palatable by recooking it as cardillo, escabeche, or sarciado.

Now I am so confused.  Seriously.  I've been actually cooking this kind of dish, fried fish simmered in a tomato-based sauce topped with onions and other spices but I call it sarciado to differentiate it from escabeche. Only when I saw a post published at the website Pinay in Texas cooking corner about this dish, cardillong isda, had I known that my concept of sarciado is wrong.     So in this post I decided to clear out some confusions about the three terminologies by defining each term.  Here goes:


Escabeche involves the simmering of fried or baked fish in an acidic solution like vinegar or citrus juice and balancing the taste with sugar to make the taste of the sauce to be sweet and sour. See our collection of escabeche recipes.


Sarciado, is where the fish is simmered in a tomato-sauce based sauce without the egg.

Cardillo, is also composed of tomato-based sauce but it comes with beaten eggs this time.



     CARDILLONG ISDA

Ingredients :

Fish, sliced
Tomatoes, diced - 2 small
Onions, diced - 
Ginger - 5 slices
Garlic, diced - 5 cloves
Egg, beaten - 1 whole
Water - 1 c
Fish Sauce - 2 tbsp
Salt and black pepper powder to taste
Oil for frying 
Olive oil for sauteing

Cooking Procedure:
 
1. Rub fish with salt. Let sit for 30 minutes.  
2.  Heat oil in a pan and shallow fry fish until both sides are light brown. Remove from pan and place on a paper towel lined plate to drain excess oil.  
3. In a sauce pan pour olive oil then saute in it the garlic, under low fire.  Add in the ginger, then the onions and tomatoes.  Stir until the tomatoes are soft.
4.  Pour the beaten egg on the sauce pan and stir briskly.  
5. Add water, fish sauce, and black pepper powder and bring to a gentle boil. Adjust taste by adding salt if needed.  
6.  Add the fried fish and let it simmer for another 2 minutes.
Serve with rice.
© myFresha-licious (06June2012)

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