Filipino Fish Sarciado
Sometimes, while speaking with my sister in an overseas call, we speak about food. Well, the truth is, I always ask her what she's cooking just to torture myself from thinking about the food that I have been missing from my days in the Philippines. In spite of being favorites, there are some dishes that I have already completely forgotten about. Maybe because I don't have anyone to share them with anymore or the ingredients are hard to find in Italy. But there are some dishes that I refuse to forget that easily. After all, they were a part of my life before. Let me start with this awesome fish dish, a traditional Philippine dish recipe born from leftover fried fish.
I love this dish and I don't know why because I find the combination of just-cooked eggs with some fish sauce slightly off but believe me, they blend well together with the onions and tomatoes. The ingredients are basic, it's simply cooked and did I already say that it tastes great? Like most Philippine dishes or Asian for that matter, this Fish Sarciado [pronounced sar-sha-do] goes perfectly well with steamed white rice. Rice in Asia is like the bread or potato dish in Western countries.
You can use any kind of fish you like, the most common being whole tilapia. In Italy, tilapia can only be bought frozen in some Asian markets and since I prefer freshly-caught whole fish, I use orata or gilt-head bream.
I shared this Filipino Fish Sarciado recipe in She Knows so if you are interested in this dish, grab the recipe there or just scroll down. I hope you will love it as much as I love it. Buon appetito!
Ingredients:
Filipino Fish Sarciado
Serves 2Ingredients:
- 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.
