Cardillong Isda

• 2 pieces pompano
• 2 tomatoes
• 1 onion medium, peeled and sliced
• 3 cloves garlic peeled and minced
• 1 teaspoon ginger peeled and minced
• 2 stalks green onions chopped
• 2 tablespoons fish sauce patis
• 1 cup water
• 2 eggs lightly beaten
• olive oil
• salt
• pepper
• 1 jalapeno pepper seeds removed and sliced into rings, optional

1. In a frying pan, heat 1 inch deep oil. Gently slide in fish and fry until both sides are light brown. Remove the fish from the frying pan and place in a plate with paper towel. Set aside.
2. In a sauce pan, heat 2 tbsp olive oil. Saute garlic, ginger and onion until fragrant. Add chopped tomatoes and stir-fry until soft.
3. Pour in water and fish sauce and bring to a boil. Add the fried fish to the sauce. Lower heat and cover the pan. Simmer for about 3 minutes. Season with salt and pepper to suit your taste.
4. Pour the beaten eggs. Ensure that it is distributed evenly. Once the eggs curdles or coagulates, you may start stirring the mixture.
5. Add green onions and jalapeno pepper. Simmer for another 2 minutes. Turn off heat and let sit for a while to allow the sauce to further infuse to the fish. Transfer to a serving plate.

pompano, tomatoes, onion, garlic, ginger, stalks green onions, fish sauce patis, water, eggs, olive oil, salt, pepper, pepper

Taken from www.yummly.com/recipe/Cardillong-Isda-1650718 (may not work)