Sarciado in Tagalog means “cooked with a thick sauce”, that is why this fish dish is accompanied with a thick chunky tomato sauce. Fish Sarciado was invented by Filipinos in search for better ways to make a dish out of left over fried fish as these leftovers are not really as appetizing as the freshly fried ones, so an ingenious approach by adding tomato sauce and eggs did made the trick by not just rehydrating the fish but as well as removing the fishy odour and adding more flavour to the leftover. Having said that there’s nobody stopping you to cook this using a freshly fried fish, you can also use any fish you want as the sauce works with almost every fried fish I had tried like Mackerel Scad (galunggong), snapper (maya maya), grouper (lapu lapu) and even tuna. So the next time you have a fried fish or any left over fish and is planning to bin it try this dish instead.
Fried fish, Fresh Fish or any leftover fish
6 medium tomatoes, diced
2 eggs, beaten
3 cloves garlic, minced
1 small onion, minced
1 cup water
1/2 tsp tarragon
1/2 tsp thyme
freshly ground black pepper
spring onions, chopped
fish sauce or sea salt
- In a wok, add oil and sauté onion and garlic in high heat
- Add tomatoes and continue to stir fry until tomatoes are soft.
- Add water, tarragon, thyme and fish sauce/sea salt (according to your taste). Bring to a rapid boil.
- Once boiling add fish simmer for 5-8 minutes (depending on the thickness of the fish) then remove the fish and place on plate.
- Back to the wok; add the beaten eggs mix it together with the sauce. Turn the heat off and pour sauce over plated fish.
- Season with freshly ground black pepper and garnish with spring onions.