I was born and raised on the island. I grew up on a diet which consisted mostly of rice and fish, loads and loads of fish. One of my family's homemade favorites is fish sarciado, a delicious recipe that has tomato-based sauce.
Fish sarciado is uniquely Filipino. The dish was invented as a way to give leftover fish a new twist. The thick, rich tomato sauce and the eggs when added rehydrate the leftover fish and give this dish a boost of flavor.
I served this during our Friday night dinner. I didn't have leftover fish. I used a freshly fried red tilapia instead. The sauce works great with both.
red tilapia, cut into pieces and fried ( or any leftover fish)
3 big tomatoes, diced
medium sized onion
4 cloves of garlic, minced
2 eggs, lightly beaten
1/2 - a cup of water
salt and ground black pepper to taste
Heat the oil. Saute the garlic until fragrant. Then add the onion and cook until translucent.
Add diced tomatoes.
Cook over medium heat until they render their juices.
Add the water. Season the sauce with salt and ground black pepper. Stir. Adjust the taste if needed. Bring the sauce to a boil.
Add the fried fish and simmer for 3-5 minutes.
Lastly, add the beaten egg. Be sure you spread it evenly. Once the eggs curdle (they separate into bits), stir the mixture.
Simmer for another minute. Remove from pan. Serve hot!
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