Sarciadong Isda

A hearty dish with fried fish and a thick sauce made with naturally sweet tomatoes and creamy scrambled eggs.

Course Main Course

Cuisine Filipino

Diet Gluten Free

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 372kcal

Author Nora Rey

Cost $8-$10

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.

Nutrition