How to Cook Carp Fish Sarciado: A Filipino-Inspired Dish
I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.
Learn how to prepare carp fish sarciado
Dred Cuan
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.
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
10 min | 30 min | 40 min | 3 servings |
Ingredients
- 500 grams carp fish, sliced
- 2 eggs, beaten
- 1 litre water
- 3 tomatos, sliced
- 1 onion, sliced
- 4 cloves garlic, sliced
- 2 inches ginger, sliced
- salt, to taste
- pepper, to taste
- oil, for sauteeing
Utensils
For Preparation:
- 2 large bowls
- 1 medium bowl
- 1 large plate
- measuring cups
- chopping board
- knife
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For Cooking:
- frying pan
- tongs
- wok
- cooking spoon
Instructions
- 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 Video
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.
- Make it healthier and more colorful! Add carrots, potatoes, or other vegetables.
Carp fish sarciado
Dred Cuan
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