Sarciadong Bangus (Pan-Fried Milkfish with Tomato Sauce)

I only like 'sarciado' in two fishes - bangus (fillet/belly - milkfish) and galunggong (mackarel scad). The tomato sauce enhances the flavor the way I like it that's why. So when I received frozen boneless bangus packs ,  without second thought, I decided to make this recipe. =D 

Sarciadong Bangus (Pan-Fried Milkfish with Tomato Sauce)

Ingredients:

1kg of milkfish, boneless and sliced

2tsp salt

a dash of ground black pepper

juice of 1pc lemon

1/2cup of flour

oil for frying

1T garlic, chopped

1pc of medium-sized onion, chopped

1 1/4 cups of tomatoes, chopped

1/2cup water

2T soy sauce

salt and pepper, to taste

2pcs eggs, lightly beaten

2T spring onions, chopped *optional

How to do it:

Season bangus with salt, pepper and lemon juice.

Dredge in flour then fry until golden. 

Drain on paper towels and keep warm while making the sauce.

In a skillet, saute the onions and garlic.

Add the tomatoes, water and soy sauce. 

Allow the sauce to simmer for 5 minutes, adding some more water if it dries up too fast.

Pour in the beaten eggs and stir slowly to prevent the egg from forming into a big clump.

Season with salt and pepper.

When done, pour over the fried bangus then garnish with chopped spring onions.

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