Friday, November 13, 2009

Fish Sarciado (Fish with Tomato Sauce)

Fish Sarciado the way it was cooked while I was a kid
seems to be different from the way other regions
of the Philippines cook it. Filled with red broth and egg drop,
this version is the way it is cooked in the Northern region.

Here's my take on the Fish Sarciado:

Servings: 4


1 pound fish fillets or fish steaks(Tilapia, Sea Bass fish is fine)
Salt to taste
Juice of two lemons
Juice of Orange
1/2 cup vegetable or corn oil
2 Tablespoon minced garlic
1 medium onion chopped
1 tomato, chopped
3 tbsp ginger cut into matchstick length
1/4 teaspoon ground pepper
1/4 cup water
2 Tbsp tomato sauce
Patis (Fish Sauce) to taste
Light Soy Sauce (2 tbsp)
2 eggs beaten


1. In a deep bowl marinate the fish fillets or
steak in lemon juice, orange juice and salt for 20 minutes.

2. In a deep skillet heat oil and fry the fish just barely enough for it to turn brown.
Carefully turn the fish over once.

3. Put the fish on paper towel to drain the grease.

4. Wipe the skillet clean and return to heat, put two tablespoon of oil.

5. Saute garlic. Followed by onion, ginger then tomatoes until they turn soft.

6. Add the water, soy sauce and just a little bit of tomato sauce to achieve a red tinged broth. Season the broth with Patis to taste.

7. Add the fish to the sauce being careful not to break it.

8. Cover and simmer for about 2 minutes.

9. In a small bowl, beat two eggs with a fork.

10. Slowly drop the egg to the broth while beating the broth with fork to make the broth-egg mixture silky.

11. Serve hot, with hot rice.

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