Classic Sarciadong Isda for Everyday Ulam
Are you tired of eating plain fried fish for your daily meals? Make your ulam more exciting by transforming it into the classic sarciadong isda. Sarciado comes from the Spanish-inspired word “sarsa,” or sauce. Thus, the cooking style pertains to enrobing food in a thick, flavorful mixture, typically made of fresh vegetables and beaten eggs.
It can’t get any simpler than this sarciadong isda recipe! Start by sautéing garlic, onions, and tomatoes – the holy trinity of Pinoy cooking. You’d want to simmer the sauce until almost mushy to bring out the linamnam. What comes next? Pour in water, season, thicken, add your fish, and serve with a smile. No sweat!
- 2 tbsp canola oil
- 3 cloves garlic, chopped
- 1 pc red onion, chopped
- 4 pcs ripe tomatoes, deseeded and diced
- 1 pc Knorr Chicken Cube
- 1/2 cup water
- 4-6 pcs fried fish
- 3 pcs eggs, beaten
You can use any kind of fish for sarciadong isda. The usuals are tilapia, galunggong, and bangus, but you can also try salmon, tanigue, or maya-maya. If you’re serving this to kids, choose fillets instead of the whole fish. And if you want more variety, make sarciado with tofu, chicken, or hard-boiled eggs – almost any protein works with this versatile sauce. You can also boost its nutrient content by adding pechay, malunggay, and mustasa. How about other flavorings like curry and turmeric? You can introduce many innovations to simple dishes like this. Make it yours!