Sarciadong Isda is a hearty dish with fried fish and a thick sauce made with naturally sweet tomatoes and creamy scrambled eggs. It's a quick and satisfying meal that can be prepared in less than 30 minutes!
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What is Sarciado?
Sarciado (or sarsiado) is a dish with fried fish cooked with tomatoes and eggs. The name means "cooked with a thick sauce" and is derived from the Spanish word "salsa," meaning "sauce."
The key characteristic of Sarciado is the tomato-based sauce and the addition of scrambled eggs. Some prefer to have distinct pieces of scrambled eggs in the sauce, while others may stir the eggs into the sauce to create a creamyhomogeneous mixture.
Ingredients you'll need
Notes and substitutions
- Salmon: Use either salmon steaks or fillets, which cook fast and are great for searing. For other types of fish like pompano, tilapia, or round scad (galunggong), frying works better. Coat the fish with cornstarch to make it crisp on the outside and keep the inside moist.
- Tomatoes: You can use any type of ripe tomatoes, their natural sweetness makes the delicious base for the sauce. The quality of your tomatoes is key--the more flavorful they are, the better the dish will taste.
How to make this recipe
Step 1: Prepare the salmon
If using salmon steaks, you can cut them in half and remove the middle bone. For fillets, cut them into manageable pieces. Lightly season with salt and pepper.
Step 2: Sear the salmon
Coat the skillet with a thin layer of oil and heat it over medium-high heat. Once hot, sear the salmon for about 2 minutes on each side, depending on the thickness.
For crispy skin, use tongs to gently press the salmon, skin-side down, into the skillet for a couple of minutes until it gets nice and crispy. Be careful not to overcook it to keep it moist and tender. Transfer to a plate.
PRO TIP: Preheat the skillet before adding oil to prevent the salmon from sticking. A hot pan and oil create a non-stick surface, ensuring an even sear and easy release of the fish.
Step 3: Sauté the aromatics
After cooking the salmon, clean the pan and add about 2 tablespoons of oil. Over medium heat, sauté the garlic and onions until softened.
Then add the tomatoes. Initially, they will release water and become soft. Continue cooking until they start to darken and caramelize, adding more oil if necessary. Season with salt and pepper to taste.
PRO TIP: The aromatics (garlic, onions, and tomatoes) will build the flavor base for the sauce, so don't rush this step. Allowing them to caramelize will deepen the flavor of the sauce.
Step 4: Add water and seasonings
Add ½ cup of water, then fish sauce and ground pepper to taste. Bring the mixture to a simmer, allowing the flavors to meld together.
Step 5: Add the eggs
Add a pinch of salt to your beaten eggs. Once the mixture in the pan begins to bubble gently, pour the eggs in a circular motion into the sauce to evenly distribute them.
If you prefer distinct pieces of scrambled eggs, let them sit briefly before gently stirring. For a more homogeneous mixture, stir the eggs into the sauce immediately.
Turn off the heat as soon as you add the eggs. The residual heat will continue to gently cook the eggs. Overcooking the eggs can lead to a rubbery and dry texture, losing their creamy consistency. The eggs should be slightly runny on the surface.
Step 6: Assemble the dish
You can either add the fried fish back into the pan or arrange the fish on a serving plate, then spoon the sauce over the top.
Serve your Sarciadong Isda and garnish with chopped fresh cilantro, parsley, or scallions.
Recipe FAQs
Fresh, ripe tomatoes are ideal for Sarciadong Isda, as they lend a natural sweetness to the sauce. However, if fresh tomatoes aren't available, you can use canned diced tomatoes or tomato sauce as substitutes. Consider adding a small amount of sugar to balance their tanginess.
To avoid rubbery eggs, turn off the heat as soon as you add the eggs, and let them gently cook in the residual heat. This method ensures that the eggs remain soft and creamy, combining well with the sauce without overcooking.
Yes. While the eggs add creaminess to the sauce, you can omit them if you prefer or have dietary restrictions. The dish will still be flavorful with the tomato and fish components.
Customize your Sarciadong Isda
- Add Vegetables: Consider adding vegetables like bell peppers, peas, carrots, spinach, or bok choy into the sauce for added nutrition and texture.
- Spice It Up: For a spicier version, add chopped chili peppers or a splash of hot sauce to the sauce.
- Herbs for Flavor: Fresh herbs like cilantro, parsley, or basil can be stirred in at the end for a fresh flavor boost.
- Make the Sauce Thicker: Prepare a cornstarch slurry by mixing a small amount of cornstarch with water and stir it into the sauce to thicken it up without altering the flavor.
- Add Citrus: Add a bit of lemon or calamansi to the sauce for a brighter, more citrusy flavor.
- Different Protein: Though traditionally made with fish, you can experiment with other proteins like shrimp, squid, or even chicken.
Other seafood recipes you may like
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📖 Recipe
Sarciadong Isda
Equipment
- Skillet or frying pan
Ingredients
- 1-1½ pounds salmon fillets or steaks see note
- 3 cloves garlic minced
- 1 small onion finely chopped
- 2 ripe tomatoes finely chopped; see note
- ½ cup water
- Fish sauce to taste
- 3 eggs beaten
- Fresh cilantro, parsley, or scallion optional garnish
- Neutral oil for searing and sautéing
- Salt and pepper to taste
Instructions
- If using salmon steaks, you can cut them in half and remove the middle bone. For fillets, cut them into manageable pieces. Lightly season with salt and pepper.
- Coat the skillet with a thin layer of oil and heat it over medium-high heat. Once hot, sear the salmon for about 2 minutes on each side, depending on the thickness. For crispy skin, use tongs to gently press the salmon, skin-side down, into the skillet for a couple of minutes until it gets nice and crispy. Be careful not to overcook it to keep it moist and tender. Transfer to a plate.
- After cooking the salmon, clean the pan and add about 2 tablespoons of oil. Over medium heat, sauté garlic and onions until softened. Add the tomatoes and let them break down and caramelize, adding more oil as needed. Season with salt and pepper.PRO TIP: The aromatics (garlic, onions, and tomatoes) will build the flavor base for the sauce, so don't rush this step. Allowing them to caramelize will deepen the flavor of the sauce.
- Add ½ cup of water, then fish sauce and ground pepper to taste. Let it come to a boil.
- Add a pinch of salt to your beaten eggs. Once the mixture in the pan begins to bubble gently, pour the eggs in a circular motion into the sauce to evenly distribute them.
- Turn off the heat as soon as you add the eggs. The residual heat will continue to gently cook the eggs. If you prefer distinct pieces of scrambled eggs, let them sit briefly before gently stirring. For a more homogeneous mixture, stir the eggs into the sauce immediately.Overcooking the eggs can lead to a rubbery and dry texture, losing their creamy consistency. The eggs should be slightly runny on the surface.
- You can either add the fried fish back into the pan or arrange the fish on a serving plate, then spoon the sauce over the top.
- Serve your Sarciadong Isda and garnish with chopped fresh cilantro, parsley, or scallions.
Notes
- Salmon: Use either salmon steaks or fillets, which cook fast and are great for searing. For other types of fish like pompano, tilapia, or round scad (galunggong), frying works better. Coat the fish with cornstarch to make it crisp on the outside and keep the inside moist.
- Tomatoes: You can use any type of ripe tomatoes, their natural sweetness makes the delicious base for the sauce. The quality of your tomatoes is key--the more flavorful they are, the better the dish will taste.
Jules says
Love this recipe, Thank you!!
Nora Reyes says
Hi Jules,
Thank you so much! I’m so glad you love it!
Liz says
I love how you make this - the eggs are not overcooked or all the way crumbly
Nora Reyes says
Hi Liz, Thank you so much for your kind words! I'm happy to hear you enjoyed the Sarciadong Isda, especially the way the eggs turned out. I turned off the heat as soon as I added the eggs to the sauce. This way, they gently cook in the residual heat without becoming overdone, keeping them soft and slightly runny.