Fish Cardillo

1 kilo whole fish (or fish steak), cleaned
1 tsp. salt
cooking oil for frying
2 cloves garlic, crushed
2 medium-sized onions, diced (¾ cup)
2 pcs. eggs, slightly beaten
1 cup water
Salt and pepper to taste


Clean fish; cut crosswise into serving pieces if desired or leave whole. Put salt on the fish and set aside.

Heat oil and fry fish until nicely browned; drain and set aside in a platter.
Pour excess oil and leave some to saute garlic, onion and tomatoes until soft.
Add seasonings and water.
Bring to boil; remove from heat and stir in beaten eggs.
Pour mixture over fried fish; serve hot.

Trivia:
This fish dish is simple to prepare but is surprisingly tasty. It is really just fried fish with a saute of garlic, onions and fresh tomatoes to which is added some stock and beaten egg. Very often, a dish such as this is forgotten and then when one makes it again, one rediscovers that it is quite good, tasty and inexpensive.

No one knows the origins of fish cardillo. I suppose that someone must have gotten tired of plain fried fish and decided to add sauce. During the Great Maya Cookfest Culinary Exchange Program, it was thought good enough to merit being demonstrated to our Asian neighbors.