Cardillong Isda Recipe

Serves/Makes: 4 servings


  • 2 whole Pampano, cleaned and gutted
  • Salt and pepper to taste
  • Oil for frying as needed
  • 1 onion, peeled and sliced thinly
  • 2 cloves garlic, peeled and minced
  • 3 Roma tomatoes, chopped
  • 1 cup water
  • 2 eggs, well-beaten
How to cook Cardillong Isda:
  • Rinse the fish under running cold water and pat dry with paper towels.
  • With a knife, make two incisions across each side of fish. Season with salt and pepper to taste and let stand for about 20 to 30 minutes.
  • 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.
  • In another pan, heat about 1 tablespoon oil. Add onions and garlic and cook until limp. Add tomatoes and cook, mashing with back of spoon, until softened and release juices. Add water and bring to a boil. Add fish and cook for about 3 to 5 minutes or until heated through.
  • In a slow stream, add eggs to pan. Allow to slightly set and then stir into mixture, breaking into pieces. Season with salt and pepper to taste.
  • Serve the Cardillong Isda hot with steamed white rice.
  •     Enjoy!
Cardillong Isda recipe


Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins

The Cardillong Isda recipe easy to cook and so good!


Filipino Fish Cardillo (Cardillong Isda) is a dish with fish in tomato and egg sauce.

This recipe for Cardillong Isda serves/makes: 4 servings

The Cardillong Isda recipe is adopted from The Philippine Cookbook.

Main Ingredient: Pompano (more Pompano recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)
Cuisine: Filipino (more Filipino recipes)

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