Are you in the mood for a delicious and easy-to-make fish dish? Look no further! I’ve got just the recipe for you. Get ready to impress your taste buds with my step-by-step guide to preparing a mouthwatering Sarciadong Isda. With a list of simple ingredients and easy-to-follow instructions, you’ll have a delicious meal in no time. Let’s get cooking!
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What is Sarciadong isda
Sarciadong isda is a Filipino dish of fish cooked in a sauce made with tomatoes, onions, and eggs. The fish is typically fried or sautéed before being simmered in the sauce until cooked.
“Sarciado” is a Filipino culinary term that refers to a cooking method where meat or fish is cooked with a thick sauce made primarily of tomatoes and eggs. The sauce is usually flavored with onions, garlic, and spices, giving it a savory and tangy taste.
What is Sarciadong Isda Made of
- Fresh Fish—The heart of the choice of fresh fish is to select fish with firm flesh and a mild flavor, such as tilapia bangus (milkfish) or pompano. This choice ensures that the fish absorbs the savory flavors of the sauce.
- Tomatoes and Onions—An array of aromatic vegetables enhances this meal’s flavor and nutritional value. Tomatoes and onions provide color and infuse the dish with distinct flavors.
- Broth and Water—You can use either water or broth. Whatever you prefer, the broth is tasty due to the sauteed onions and tomatoes.
- Eggs for Extra Creaminess: In this dish, beaten eggs are often drizzled on top. These eggs create a velvety texture and further enhance the flavor profile.

How do You Make it?
- Cleaning and Prepping the Fish -Start by cleaning and gutting the fish, removing any scales and innards. Season with salt and pepper. Fry the fish until cooked through, about ten minutes on both sides.

- Sautéing the Aromatics-Saute the garlic and onion. Cook for three minutes. Add a large amount of tomatoes. I am sautéing until they soften.
- Add the broth and the seasoning—add the ground pepper and the fish sauce. Season to your liking.

- Drizzling with Beaten Eggs– Drizzle the beaten eggs evenly over the broth and stir using a form to thicken the broth.
- Cover the pan and let the eggs set, creating a creamy layer.

Storing sarciadong isda
Storing arcading isda, a Filipino dish made with fish simmered in a tomato-based sauce, is essential to maintain its freshness and flavor. Here are some steps on how to store sarciadong isda properly:
- Let it cool: Allow the arcading side to cool to room temperature before storing it. Hot food can condense the container, leading to moisture and potential spoilage.
- Use an airtight container: Transfer the sarciadong isda to an airtight container with a secure lid.
- Refrigerate: Place the airtight container in the refrigerator as soon as it has cooled to room temperature. The cold temperature will help inhibit bacterial growth and keep the dish fresh.
- Label and date: This is a good practice. It allows you to track its freshness and consumption easily.
- Consume within a few days
How to Reheat
Reheat properly: Thoroughly heat the arcading to kill any potential bacteria. You can use a microwave or stovetop for reheating but stir gently to avoid breaking up the fish.
By following these steps and tips, you can extend the shelf life of your arcading isda and ensure it stays delicious when you’re ready to enjoy it again.
Sarciadong Isda Easy Recipe
Equipment
- 1 Pan
- 1 Fork for mixing
- bowls
Ingredients
- 1/4 tbsp Cooking Oil
- 1 lb Pampano
- 1 cup Chopped Roma Tomato
- 1/2 Cup Chopped Onions
- 3 cups water
- 3 large Beaten Eggs
Instructions
- Clean the Tilapia or Pampano and remove the guts-season with salt and pepper.
- Heat the oil and fry the fish until cooked through. Remove the fish from the pan.
- Using the same oil for frying, saute the onion and the tomatoes. Cook until soft.
- Add the water and let it simmer to soften the tomatoes and onion. Add the fish sauce and season with salt and pepper. Season according to your liking.
- Beat the egg and pour into the simmering broth. Use a fork to make egg strips. Add the fried fish and simmer for three more minutes on low heat.
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