Season your cleaned fish generously with salt on both sides and let it sit for 5 minutes while you heat cooking oil in your wok over medium-high heat.

Fry the seasoned fish until golden brown and crispy on both sides, about 4-5 minutes per side depending on thickness. The skin should be beautifully crisp and the flesh should flake easily when tested with a fork.

Remove the fried fish from oil and drain thoroughly on paper towels, setting aside while you prepare the sauce. This step is crucial for maintaining the fish's crispy texture.

In your saucepan over medium heat, sauté the minced garlic until fragrant and lightly golden, about 1 minute, being careful not to burn it as this will make the sauce bitter.

Add the chopped onions to the garlic and cook until they become translucent and soft, approximately 3-4 minutes, stirring occasionally to prevent sticking.

Incorporate the chopped tomatoes and cook until they break down and become soft and saucy, about 5-7 minutes. You want them to release their juices and create a rich base.

Pour in the water and season with patis and freshly ground black pepper, adjusting the saltiness to your preference. Bring this mixture to a rolling boil.

Once boiling, slowly drizzle in the beaten eggs while gently stirring the sauce in a circular motion. This creates beautiful egg ribbons throughout the sauce rather than scrambled chunks.

Continue simmering until the eggs are fully cooked and evenly distributed throughout the sauce, about 2-3 minutes. The sauce should have a lovely orange-red color from the tomatoes and eggs.

Gently add the fried fish back to the saucepan and simmer for 3-5 minutes, allowing the flavors to meld together while being careful not to break the fish apart.

Transfer the fish to your serving platter and generously ladle the tomato-egg sauce over the top, ensuring every piece is well-coated with the flavorful sauce.

Finish with a sprinkle of freshly chopped green onions for color and a mild onion bite that complements the rich sauce perfectly.