📝 About This Recipe
Sarciadong Isda is a beloved Filipino home-style dish that breathes new life into fried fish by simmering it in a luscious, savory-sweet tomato and egg sauce. Originating from the Spanish word 'sarsa' (sauce), this dish perfectly balances the acidity of vine-ripened tomatoes with the richness of beaten eggs. It’s a humble yet deeply satisfying meal that transforms simple ingredients into a vibrant, heart-warming masterpiece that tastes like a hug from a Filipino grandmother.
🥗 Ingredients
The Fish
- 2 large pieces Tilapia or Galunggong (Round Scad) (cleaned, scaled, and gutted; can also use fish steaks)
- 1 teaspoon Salt (for seasoning)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/2 cup Cooking Oil (for frying the fish)
The Aromatics and Sauce Base
- 4 cloves Garlic (minced)
- 1 medium Red Onion (thinly sliced)
- 5-6 large Roma Tomatoes (chopped into small cubes)
- 1 thumb-sized piece Ginger (julienned to remove fishy odor)
- 2 tablespoons Fish Sauce (Patis) (adjust to taste)
- 1/2 cup Water (or chicken broth for more depth)
- 1/2 teaspoon Sugar (to balance the acidity of the tomatoes)
The Finishers
- 2-3 large Eggs (beaten well)
- 2 stalks Green Onions (chopped for garnish)
- 1 sprig Coriander/Cilantro (optional garnish)
👨🍳 Instructions
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1
Pat the fish dry with paper towels to prevent splattering. Make two diagonal slits on each side of the fish, then rub thoroughly with salt and pepper.
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2
Heat the cooking oil in a wide frying pan over medium-high heat. Once the oil is shimmering, carefully slide the fish in.
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3
Fry the fish for 5-7 minutes per side until the skin is golden brown and crispy. Remove from the pan and set aside on a wire rack or paper towels.
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4
In a separate clean pan (or using 2 tablespoons of the leftover oil), sauté the ginger for 1 minute until fragrant.
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5
Add the onions and garlic. Sauté until the onions are translucent and the garlic is a light golden brown.
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6
Add the chopped tomatoes. This is the most important part: cook the tomatoes for about 5-8 minutes, mashing them with the back of your spatula until they turn soft and pulpy.
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7
Pour in the fish sauce (patis) and water. Bring the mixture to a gentle simmer over medium heat.
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8
Stir in the sugar and a pinch of black pepper. Let the sauce reduce slightly for 3 minutes to concentrate the flavors.
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9
Slowly pour the beaten eggs over the sauce in a circular motion. Do not stir immediately; let the eggs set for 30 seconds to create beautiful ribbons.
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10
Gently fold the eggs into the sauce until they are just cooked but still moist and silky.
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11
Place the fried fish back into the pan. Spoon the tomato-egg sauce generously over the fish to allow the crispy skin to soak up the flavors.
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12
Simmer for just 1 more minute so the fish stays warm but doesn't become too soggy. Turn off the heat.
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13
Transfer to a serving platter and garnish with a generous handful of chopped green onions.
💡 Chef's Tips
Always use the ripest tomatoes available; the softer and redder they are, the sweeter and more flavorful your sauce will be. To keep the fish skin from sticking, ensure your pan and oil are very hot before adding the fish. If you prefer a crispier texture, serve the sauce on the side or pour it over the fish right before eating rather than simmering the fish in the sauce. Don't overcook the eggs; they should be soft and 'curdy' rather than rubbery to provide the best mouthfeel. If the sauce becomes too thick, add a tablespoon of water at a time until you reach your desired consistency.
🍽️ Serving Suggestions
Serve steaming hot over a mound of fragrant Garlic Fried Rice (Sinangag). Pair with a side of blanched Steamed Okra or Eggplant with bagoong (shrimp paste). A cold glass of Calamansi Juice or iced tea perfectly cuts through the richness of the fried fish. For an extra kick, serve with a small saucer of soy sauce, calamansi, and bird's eye chili (siling labuyo) on the side.