Go Back
Cardillong Bangus
Print Recipe

How to Cook Cardillong Bangus

Cardillong Bangus is a classic Filipino dish featuring fried milkfish simmered in a savory blend of tomatoes, onions, and eggs, creating a comforting and flavorful meal perfect for family gatherings.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Fish Recipe
Cuisine: Filipino
Keyword: bangus recipe, cardillong bangus, milkfish recipe
Servings: 4 servings
Calories: 253kcal
Author: Manny

Ingredients

  • 1 pc medium sized bangus sliced 4 -5 pcs
  • 1 pc large onion sliced
  • 3 pcs tomatoes sliced
  • 3 cloves garlic minced
  • 1 Tbsp. patis
  • 1 tsp. MSG
  • 1 cup water
  • 1 pcs egg
  • cooking oil

Instructions

How to Cook Cardillong Bangus:

  • Sprinkle a little salt on bangus. Set aside for 1 hour. Fry until golden brown.
  • Saute garlic until brown, add onion and tomatoes then add the patis.
  • Stir for 3 minutes and pour in water. Season with MSG.
  • When it boils, add fried bangus and cook for 5 minutes, then stir in slightly beaten egg.
  • Serve hot.

Notes

Cooking Tips:

Achieving Crispy Fried Bangus

To get the perfect crispy skin on your bangus, make sure to pat the fish dry thoroughly after rinsing. Let the bangus sit with a light sprinkle of salt for at least an hour before frying, which helps draw out moisture and enhances the crispiness. Fry the fish over medium heat to avoid burning the skin while ensuring the fish cooks evenly.

Balancing the Egg Texture

When adding the beaten eggs to the sautéed tomatoes and onions, make sure to stir gently so that the eggs don’t scramble completely. You want a slightly creamy, saucy consistency that coats the fish rather than firm clumps of egg. For the best results, add the eggs gradually while stirring continuously to achieve the right texture.

Enhancing the Flavor with Calamansi

A quick squeeze of calamansi juice over the finished dish adds a fresh, tangy kick that balances the richness of the fried fish and creamy egg sauce. This brightens the flavors and gives the dish a signature Pinoy twist. If you don't have calamansi, a small amount of lemon or lime juice works as a great substitute.