Skip to main content

Simple Sarciado na Isda



There's an unwritten rule in our house when it comes to leftover grilled or fried fish. The former is cooked Linagpang for the next meal and the latter becomes Cardillo or Sarciado.



Yet most of the time, we tend to freshly grill or fry fish to have any of these recipes. What sets apart the latter two recipes is that cardillo has additional beaten eggs in the sauce while the sarciado has none.


The former can have more additional vegetables like pechay, cabbage, malunggay, etc while the latter is a lot simpler with the taste mainly from the tomatoes and garnish.




The fish we use are those that can be fried fully to almost tostado to give the dish a texture variation. So choose the fish you love and the one that taste good when fried to a crisp.

So let's start making SARCIADONG ISDA




INGREDIENTS

  • Fried Fish, 3-5 pieces
  • 1 medium Onion, sliced
  • 4 cloves Garlic, minced
  • 5 pieces Tomatoes, chopped
  • 1.5 cups Water, adjust
  • 1 Tablespoon Corn starch
  • Salt and Pepper to taste
  • Leeks, optional garnish

HOW TO COOK SARCIADONG ISDA

  1. In a pan, sautè onions and garlic.
  2. Add-in tomatoes, cover and cook for around 3 minutes.
  3. Add 1 cup water and boil then simmer for 2 minutes.
  4. Mix corn starch in 1/2 cup water then add to pan.
  5. Season with salt and pepper. Make flavour and consistency adjustments.
  6. In a serving dish, arrange fried fish then top with sauce. Garnish as desired. You may also add fried fish in the pan with the sauce and simmer for about a minute then transfer to s serving dish.



I just love the sourness of the tomatoes (that's why I used a lot but you can adjust) complimenting on the onion flavor in the thick sauce.




One can tweak this recipe to suit one's taste plus garnish and seasonings of choice. Enjoy!


Popular posts from this blog

Cassava Cake

Cassava cake is among the most popular Pinoy native delicacies. In Iloilo, one can find it in the stalls insides malls and groceries in ready to go boxes or in bite size pieces ready to satisfy one's cravings. But it is also easy to prepare as the ingredients can be mostly found in the wet market or even grocery stores. Here's a simple cassava cake recipe:
CLICK FOR MORE INFO or RECIPE...

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Rice Puto with Gata

Puto is among the most popular Filipino native delicacies . On it's own, it's one delicious snack but also eaten with dinuguan or in Iloilo, with a bowl of hot batchoy .  It comes in many forms and in many variants, the simplest of which is just plain and simple rice puto.  Here's a very simple recipe for Rice Puto with Gata
CLICK FOR MORE INFO or RECIPE...