Sarciadong Isda: Fish with Thick Sauce
Sarciado is a Filipino term that means “cooked in a sauce.” The sauce in this recipe consists of garlic, onions and tomatoes, along with eggs. It complements fried fish steaks quite well. Almost any kind of fish can be used for this recipe. I chose Swai, which is akin to catfish. This dish is best enjoyed when the fish are crispy but not overcooked. The sauce can be adjusted according to one’ s preference — thick or more liquid. A more liquid sauce would involve the use of more tomatoes, or adding water or stock to the mixture.
1 lb Swai fish steaks
2 medium tomatoes, diced
1 medium onion, chopped
4 cloves, garlic, peeled and crushed
4 tbsps Olive oil
1 egg, beaten
Salt and pepper to taste
Season fish steaks with salt and pepper. In a medium pan, heat 3 tbsps Olive oil and fry fish steaks on either side until golden brown. Remove from heat and place on a plate lined line with paper towel to drain excess oil. In the same pan, heat the rest of the Olive oil and saute garlic until gold brown. Add onions and cook until tender. Add tomatoes. Season with salt and pepper and continue to cook to bring out the liquid from the tomatoes. (To make the sauce less thick and more liquid, use more tomatoes or add water to the mixture.) Nestle the fish steaks on top of the sauce mixture and simmer for 5-10 minutes. Add the eggs and cook until they’re just about set. Remove from heat and serve warm with steamed rice.