Today is the first Friday of Lent. During this time of year, fasting and abstinence are observed by Catholics around the world especially on all Fridays. Ginisang Munggo (Sauteed Mung Beans) is the default meal but fish is another food that’s often consumed.
The Philippines, being an archipelago, is blessed with an abundance of fish. Depending on which part of the country you are, each has their own way of cooking.
Food preparation is based on the ingredients that’s abundant in that particular region. So, there’s no shortage of fish recipes anywhere you go.
Sarciado (or Sarsiado) means “cooked in a thick sauce”. The slightly thick tomato-egg sauce is cooked separately then the fried fish mingles with the sauce towards the end of the cooking time. The beauty of this recipe is that you don’t have to limit yourself with bangus (Milkfish), other kinds can be used instead. Tilapia and Galunggong (round scad) are just some of the commonly used ones. Whatever fish you choose, know that this recipe is easy enough that it can be prepared even on busy weeknights.
Sarciadong Isda (Bangus)
- 1 boneless bangus Milkfish, kept whole or cut into 4 pcs* see Notes
- 2 tablespoons oil
- 1 small onion finely chopped
- 2 garlic cloves finely chopped
- 2 plum tomatoes chopped
- 1 cup water
- 2 eggs beaten
- Patis fish sauce or salt, to taste
- Ground black pepper to taste
- ⅓ cup oil for frying bangus
- Sprinkle a bit of salt on the fish. Fry in ⅓ oil until golden brown. Set aside on a paper-towel lined plate.
- In another pan, heat 2 tablespoons of oil and saute the onion until translucent. Add the garlic and tomatoes. Mash the tomatoes as you stir to release its juices. Cook for a minute on medium-low heat.
- Add water, bring to a boil and season with patis/salt and ground black pepper.
- Slowly pour in the beaten eggs and stir. Add in the fried fish and simmer for 1-2 minutes. Spoon some of the egg sauce on top of the fish while simmering to let the fish soak up the liquid.
- Serve with hot steamed rice.