Fish Sarciado

In the Philippines, the fishes commonly used for Fish Sarciado are Dalagang Bukid, Tilapia, or Galunggong. There are two ways to prepare this, either you pour the sauce on the fried fish (this will give you a crispier fish), or put the fried fish on the sauce while it is being cooked (the fish will absorb more flavor from the sauce). It’s just a matter of preference.

For this recipe, I used Tilapia and the second procedure.

Ingredients:
2 large tilapia; gutted, descaled and rubbed with salt
5 large tomatoes, diced
3 fresh eggs, beaten
1 onion, chopped finely
4 cloves garlic, minced
2 to 3 tablespoons oyster sauce
cooking oil for frying

Procedure:
1. Fry the tilapia in cooking oil until golden brown. Once done, remove from pan and drain on paper towels.
2. In the same skillet, reduced the cooking oil and then sauté the garlic and onions.
3. Put in the sliced tomatoes, then add the oyster sauce.
4. Pour in the beaten eggs. Stir constantly to avoid lumps.
5. Put the fried tilapia on the sauce mixture and simmer for about 2 minutes.

Serve it hot with steamed rice!

Cheers,
Jane