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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!


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