How to Cook Carp Fish Sarciado: A Filipino-Inspired Dish
In Filipino cuisine, sarciado refers to any dish that is prepared in a tomato-based sauce. Fish sarciado, also known as sarciadong isda, is composed of fried fish simmered in a delicious tomato and egg sauce. Many different types of fish can be used when preparing this dish, though I often like to use carp. This recipe is also a great way to use leftover fish.
- 500 grams carp fish, sliced
- 2 eggs, beaten
- 1 litres water
- 3 tomatos, sliced
- 1 onion, sliced
- 4 cloves garlic, sliced
- 2 inches ginger, sliced
- salt, to taste
- pepper, to taste
- oil, for sauteeing
- 2 large bowl
- 1 medium bowl
- 1 large plate
- measuring cups
- chopping board
- frying pan
- cooking spoon
- Rub fish with salt. Let it sit for 5 minutes.
- Heat oil in a frying pan. Fry fish until golden brown. Set aside.
- In a wok, heat cooking oil. Saute onion, ginger, garlic, and tomato.
- Pour in water. Season with salt and pepper. Bring it to boil.
- Add fried fish and beaten egg. Cook the egg thoroughly.
- Serve with rice.
Step-by-Step Procedure: Carp Fish Sarciado
Tips and Techniques
- This recipe is a great way to use leftover fried fish.
- You can add more eggs, if you like.
- I like to use carp, but this recipe works well with many different types of fish. Use the type you like best.
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