Sarciadong Isda
Fried fish finished in a soft tomato, onion and egg sauce for a familiar Filipino rice meal.
Ingredients
Measure and prepare everything before you begin cooking.
- 800 g cleaned whole tilapia, about 2 small fish, scaled and gutted by the fishmonger
- ½ tsp fine salt for fish, plus extra only if needed
- ¼ tsp ground black pepper
- Neutral cooking oil for a shallow 1 cm frying layer
- 1 tbsp cooking oil for sauce
- 1 medium onion, diced
- 3 garlic cloves, minced
- 350 g ripe tomatoes, chopped
- 200 ml water
- 1 tsp fish sauce, plus extra to taste
- 2 large eggs, beaten
- 2 spring onions, sliced, optional
Instructions
- 1
Pat the cleaned fish very dry and season with salt and pepper. Have a splatter guard and a draining rack ready. Keep raw fish utensils separate from the sauce ingredients.
- 2
Heat the shallow frying oil in a wide pan over medium-high heat. Carefully lay in the fish and fry for about 5–7 minutes per side, depending on thickness, until cooked through. The thickest flesh should be opaque and separate easily; use 63°C as a thermometer check. Transfer to the rack.
- 3
In a separate wide pan, warm 1 tablespoon oil over medium heat. Cook onion for 3 minutes, add garlic for 30 seconds, then add tomatoes. Cook for 6–8 minutes, pressing them with the spoon until juicy and soft.
- 4
Add water and fish sauce and simmer for 3 minutes. Lay the cooked fish into the sauce gently and spoon sauce over it. Simmer for 2 minutes, avoiding frequent turning that could break the fish.
- 5
Pour beaten eggs in a thin stream into the sauce around the fish. Leave for about 30 seconds, then move the sauce gently to form soft egg ribbons. Simmer for 2–3 minutes until the eggs are fully set, with no liquid egg remaining.
Cooking-stage illustration; let the eggs cook fully before serving. - 6
Taste the sauce and adjust seasoning sparingly. Scatter optional spring onions and serve hot with rice. Explain that whole fish contains bones; remove them carefully before serving children or anyone who needs help.
About Sarciadong Isda
Sarciadong isda gives fried fish a second layer of flavour through softened tomatoes, onion and egg. The sauce is loose enough to spoon over rice, with soft egg ribbons rather than a thick omelette. This recipe begins with freshly cooked fish and includes a note for safely stored leftovers.
Ingredient swaps wherever you cook
- Fish: use another suitable small whole fish, or sturdy boneless white-fish fillets; frying time will change with thickness.
- Tomatoes: unsalted chopped canned tomatoes can be used if fresh tomatoes are unavailable; reduce extra water if already very juicy.
- Fish sauce: use a modest amount of salt instead, tasting the sauce first.
How to know it is ready
- Fish is cooked before it goes into the sauce.
- Tomatoes soften enough to mash with a spoon.
- Egg ribbons are fully set, with no runny raw egg.
Common mistakes and fixes
- Fish breaks apart: avoid turning it repeatedly in the sauce.
- Rubbery eggs: stop simmering once they are set.
- Oil splatters: dry the fish well and lower it into the pan carefully.
Family and regional variations
- Use boneless fish portions for easier serving.
- Offer sliced chilli at the table.
- Use safely refrigerated fried fish from the previous day and heat it thoroughly in the sauce.
Storage and reheating
Refrigerate in a shallow covered container within 2 hours and use within 2 days. Reheat until steaming hot throughout, ideally 75°C. Only use leftover fried fish that was refrigerated promptly; sauce cannot make poorly stored fish safe.
What to serve with it
Serves 4–6 with rice and vegetables. Whole fish contains bones; remove them carefully. Contains fish and eggs.
Sarciadong Isda FAQs
Can I use yesterday’s fried fish?
Yes, if it was cooled and refrigerated promptly and kept cold. Heat it thoroughly in the sauce; discard fish if its storage history is uncertain.
Why does the fish lose its crispness?
Simmering softens the fried surface. Spoon the sauce over the fish just before serving if you prefer more texture, ensuring both sauce and fish are fully cooked.
Cooking guidance: Follow current food-safety advice and the instructions for your equipment.
