Monday, April 20, 2015

A Perfect Imperfect Sarciado

My family's version of sarciado does not have any egg in it. 

I don't even know if you're allowed to call it sarciado without the beaten eggs mixed in. Semantics aside though, I do recall having sarciado with eggs at our dinner table. This egg-less version is actually a fairly recent development. Definitely not my idea, I could not exactly tell how this came about. Perhaps it's a health thing, what compelled us to omit the eggs in sarciado altogether, because flavor-wise I think traditional sarciado with beaten eggs is pretty tasty.

Anyway. If you don't like eggs or are not allowed to have it for some reason and you're wondering if sarciado would taste just as good without the eggs, you're in luck. It's lighter on the belly yes, but it's still a deliciously satisfying meal. It still gives you that flavor and aroma only the heavenly trinity of garlic, onion, and tomato can give but without the calories added by the eggs. I say that's an acceptable trade off.

Sarciadong Isda


2 talakitok or tanigue fish steaks
1 tbsp salt
1/2 tbsp pepper
cooking oil
2 tomatoes, diced
2 onions, diced
1 cup water
ground black pepper
2 cloves garlic, minced
1 tbsps fish sauce


Season fish with salt and pepper. Heat oil in a frying pan and fry the fish. Remove the fish from the pan and set aside.

If there is no cooking oil left in the pan, add about 1 tablespoon. Sauté the garlic, onions, and tomatoes. Season with black pepper and add fish sauce.

Pour in water and bring to a boil. Add the fried fish and simmer for 3 to 5 minutes.

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