Cardillong bangus is fried milk fish sauteed in onion and tomatoes simmered with slightly beaten egg. This dish is very similar to sarciado dish where beaten eggs and tomatoes are combined. Bangus is very bony and there is a little effort when eating it whether fried or boiled because you have to remove the spiny fish bones before eating it. Good thing is there are already boneless bangus or boneless bangus belly that is already processed, packed and frozen sold in supermarkets.
Cardillong Bangus: A Timeless Pinoy Comfort Food
Growing up in a small town in Batangas, Sundays always meant one thing—family lunch after church, where the centerpiece dish was always something comforting and familiar. One of my fondest memories was when my Tita Lita would cook cardillong bangus, a dish passed down from her mother, my Lola Rosa. The kitchen would fill with the smell of fried bangus, garlic, onions, and tomatoes, a combination that felt like a warm hug. The crackling sound of bangus frying in hot oil, paired with the gentle hum of the radio, created a scene that instantly takes me back.
Cardillong bangus may not be as globally famous as other Filipino dishes like adobo or sinigang, but in many Filipino households, it holds a special place as a hearty and comforting meal. In fact, this recipe is one of those meals you crave when you want something simple yet deeply satisfying. It’s a dish that brings together the flavors of home—perfect for rainy afternoons or lazy Sundays with family.
Why Cardillong Bangus is a Beloved Filipino Classic
Cardillong Bangus has always been a humble dish, but its rich flavors and comforting appeal have made it a staple in Filipino kitchens. It’s a classic Pinoy comfort food for good reason. In many regions of the Philippines, especially coastal provinces like Pangasinan or Iloilo, bangus (milkfish) is abundant and often the star of everyday meals. Cardillong bangus makes use of simple ingredients—fish, tomatoes, onions, and eggs—but it’s the perfect example of how Filipinos take humble ingredients and turn them into something extraordinary.
The dish is also closely related to sarciadong isda, where fried fish is simmered in a savory tomato and egg sauce. What sets cardillong bangus apart is the specific use of bangus, which, though bony, is loved for its rich, fatty flavor. My cousin, Kuya Jun, swears that using boneless bangus belly instead of the whole fish makes it easier and just as tasty, which is great for those who want a hassle-free experience.
A Dish for All Skill Levels: From Novice to Expert
Cardillong bangus is a dish that even beginner cooks can tackle confidently. My sister, Mari, who never really took to cooking, tried making this dish during one summer vacation when she visited us from the city. She was amazed by how easy it was to prepare. The most difficult part for her was frying the fish without overcooking it, but after a few tries (and a couple of burnt bangus), she nailed it.
For more experienced cooks, there are many ways to elevate this dish. My Uncle Boyet adds a little splash of calamansi juice to brighten up the flavors, while some of my friends add a bit of fish sauce (patis) for that umami kick. A quick tip: adding the beaten eggs slowly while stirring ensures a creamy texture that blends perfectly with the sautéed tomatoes and onions.
If you’re like me and enjoy experimenting with different versions, you can try using boneless bangus from the supermarket. It saves time, and you won’t have to deal with those pesky bones! Another quick tip I picked up from my Lola: make sure the bangus is fried until golden brown before simmering it in the sauce—that crispy skin adds a wonderful contrast to the soft egg and tomato mixture.
The Heartwarming Simplicity of Cardillong Bangus
One of the things I love most about cardillong bangus is its simplicity. It doesn’t require any exotic ingredients or complex techniques, yet the result is a dish that feels like it took hours to prepare. This was a dish my mom often made when we didn’t have much in the pantry, and it never failed to impress.
I remember one time when my brother, Nestor, came home from a trip to Pangasinan, he brought fresh bangus straight from the fish ponds. We all gathered in the kitchen that night as he prepared cardillong bangus, and the taste of that fresh bangus, combined with the savory-sweet tomato and egg sauce, was unforgettable. It’s moments like these that remind me why this dish is so special. It’s not just food—it’s a connection to our roots, our family, and our memories.
How Cardillong Bangus Fits into Today’s Filipino Cuisine
While Filipino cuisine continues to evolve, with new dishes and fusion flavors becoming popular, cardillong bangus remains a testament to the beauty of traditional cooking. It’s a dish that speaks to our love for simple yet flavorful meals, prepared with care and shared with loved ones. Whether you’re a seasoned cook or a newbie in the kitchen, this dish is sure to bring warmth and satisfaction to your dining table.
If you’ve never tried cardillong bangus before, now’s the perfect time to give it a go. You might just find yourself making it a regular part of your meal rotation, as it’s both hearty and nutritious. Plus, with bangus now readily available in most supermarkets (even in boneless bangus options), cooking this beloved recipe has never been easier.
Try Cardillong Bangus Today!
Are you ready to bring a taste of home into your kitchen? Try cooking cardillong bangus and experience firsthand why it’s a favorite in Filipino households. Don’t forget to share your version in the comments below—I’d love to hear how you make this dish your own! Whether you’re using boneless bangus or adding your own twist, there’s no wrong way to enjoy this classic Filipino recipe.
Remember, cooking is all about making memories, and this dish is perfect for creating new ones around your family table.
How to Cook Cardillong Bangus
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.
