1boneless bangusMilkfish, kept whole or cut into 4 pcs* see Notes
2tablespoonsoil
1small onionfinely chopped
2garlic clovesfinely chopped
2plum tomatoeschopped
1cupwater
2eggsbeaten
Patisfish sauce or salt, to taste
Ground black pepperto taste
⅓cupoilfor frying bangus
Instructions
Sprinkle a bit of salt on the fish. Fry in ⅓ oil until golden brown. Set aside on a paper-towel lined plate.
In another pan, heat 2 tablespoons of oil and saute the onion until translucent. Add the garlic and tomatoes. Mash the tomatoes as you stir to release its juices. Cook for a minute on medium-low heat.
Add water, bring to a boil and season with patis/salt and ground black pepper.
Slowly pour in the beaten eggs and stir. Add in the fried fish and simmer for 1-2 minutes. Spoon some of the egg sauce on top of the fish while simmering to let the fish soak up the liquid.