One Filipino-style fish portion coated in a soft tomato, onion and cooked-egg sauce.
150 gWhite fish
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1 eggChicken eggs
100 gTomatoes
30 gOnion
1 cloveGarlic
0.25 cupWater
0.5 tspFish Sauce
1.5 tspCooking oil
To tasteBlack Pepper
Pat the fish dry. Heat half the oil in a small nonstick frying pan over medium heat. Fry the fish for 3-4 minutes on each side, until opaque, easily flaked and 63°C in the center. Transfer to a plate.
Add the remaining oil and onion to the pan. Cook for 3 minutes, then add the garlic and tomatoes. Cook for 4 minutes, stirring, until the tomatoes soften.
Add the water, fish sauce and pepper. Simmer for 3 minutes. Pour the beaten egg in a thin stream while stirring gently; cook for 2 minutes, until set and 71°C.
Return the fish and its plate juices to the pan. Spoon the sauce over it and warm gently for 2 minutes. Serve all the fish and sauce as one portion; no rice is included.