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Cardillo na Bangus with Pechay


Whenever there are some leftover grilled or fried fish, a simple rule is followed for its next gastronomic life.



The former is cooked Linagpang for the next meal and the latter becomes Cardillo or Sarciado.


And most of the time, the fried fishes tend to have more second chances. Both Cardillo and Sarciado recipes are almost identical but differ with the addition of beaten eggs in the sauce while the sarciado has none.



The former also tends to be more versatile as it can be cooked with a range of different additional vegetables while the latter is quite limited.

So let's make CARDILLO na BANGUS with PECHAY

INGREDIENTS

  • Fried Bangus, sliced into serving pieces
  • 1 medium Onion, sliced
  • 4 cloves Garlic, minced
  • 2 pieces Tomatoes, sliced
  • 3/4 cup Water, adjust
  • Salt and Pepper to taste
  • Soy sauce or other Liquid seasonings
  • Pechay, washed and cleaned
  • 1 to 2 egg/s, beaten



How to Cook CARDILLO na BANGUS with PECHAY

  1. In a pan, sautè onions then garlic then tomatoes.
  2. Add water then bring to a boil.
  3. Season with salt, pepper and other seasonings of choice. *You may add your bangus in this step.
  4. Add pechay and simmer. Make final taste adjustments.
  5. Remove from heat then mix-in beaten eggs. * Or add fried bangus here.
  6. Garnish with onion chives and/or fried garlic if desired.





The measurements in this recipe are just guidesto follow as one can always tweak the amount as well as the additional ingredients and the use of preferred seasoning.

Sometimes we also use cabbage or malunggay leaves plus add some carrots or sayote to have a more veggie laden cardillo. 

And as there are many fishes in the sea, take your gastronomic imagination to its deepest levels! Enjoy

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