Born as a dish to save the leftover fried fish, fish sarciado is a traditional home-cooked fish dish in Filipino homes using simple sauté sauce with an egg to finish it off.
This dish has always been a dependable one whenever we have leftover fried fish. Or sometimes, even without leftovers, this fish sarciado is always a treat to have on the table. It may seem strange to put fish and eggs together, but leave it to your tastebuds; they do go very well together. In spite of its popularity, this dish can only be found in Philippine homes and not in restaurants. It has always been one of my favorites when I was young and now that I have my own family, I have successfully integrated it into my own family kitchen.
Filipino fish sarciado recipe
- 1 pound whole white fish, gutted and scaled (leftover fried sliced fish can also be used)
- Sunflower oil (or any other kind of oil good for frying)
- 1 clove garlic, crushed
- 1 medium white onion, sliced
- 7 ounces cherry tomatoes, quartered
- 3/4 cup water
- 1 tablespoon fish sauce
- Ground pepper
- 1 egg, whisked
- Fresh parsley for garnish (optional)
- If using raw fish, over medium heat, in a saucepan with hot sunflower oil, fry the fish until cooked through. When it is cooked, transfer it to a plate. If using leftover fish, skip this part.
- Over medium heat, in a new large saucepan with sunflower oil, sauté the garlic and the onions.
- After 3 minutes of tossing, add the tomatoes. Cook for another 2 minutes.
- Pour the water then cook the tomatoes until they are soft.
- Add the fish sauce and sprinkle the pepper.
- Put the fish in the saucepan and cover it with the sauce while cooking for 5 minutes.
- In a small bowl, lightly whisk the egg then pour the egg in the saucepan. Mix it with the sauce well then turn off the fire before the egg solidifies completely.
- Garnish with the parsley if using.
- Serve with hot steamed white rice.
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