1 red snapper (or any fish you like)
2 med sized tomatoes
1 egg (beaten)
two cloves of garlic (crushed)
1 sm onion (sliced thinly)
1/2 cup cooking oil
salt and pepper to taste
Scale and gut the fish. Cut three slits on both sides and rub salt and calamansi juice all over it. In a deep skillet, heat oil and fry fish until golden brown. Place fish on a plate and set aside.
Take some of the oil out of the skillet (leave about 2 tbs). Saute garlic, onion, and tomatoes. When tomatoes and onion are done, add eggs and cook for another 2 minutes. Pour the hot mixture on the fish and serve hot.