egg Filipino

Sarciadong Matambaka (Bigeye Scad Stewed in Tomatoes and Eggs)

Wednesday, January 22, 2014Enz F




Fish Sarciado is a fried fish sautéed in garlic, onions and tomatoes, simmered until become saucy and topped with beaten eggs. It is added with some seasonings to make it more flavorful, and garnished with some chopped spring onions if desired. The fishes that are commonly cooked for this recipe are tilapia, bangus (milkfish), galunggong (mackerel scad) or dalagang bukid (fusilier). There is no specific kind of fish required for this dish as you are free to use any fish that best suits your taste. I personally chose matambaka or bigeye scad not only because it is cheaper compared to other fishes that you can buy from the wet market but also I find it tastier and more delicious. 


This will make a good breakfast from the leftover fish from last night's dinner.
This simple, yet appetizing viand is one hearty dish that could be rooted from Pinoy’s sense of innovativeness and resourcefulness. No more worries of thinking how you can put a twist on your leftover fried fish from tonight’s dinner as you can easily convert it to a delectable sarciado meal the following day. Try for yourself this yummy and easy-to-follow recipe!

Sarciadong Matambaka (Bigeye Scad Stewed in Tomatoes and Eggs)
Number of Servings: 4  


INGREDIENTS:
  • 1.5 lbs. matambaka (bigeye scad), cleaned and descaled 
  • 3 cloves garlic, minced 
  • 1 pc. medium-sized onion, finely chopped 
  • 2 pcs. medium-sized tomatoes, diced 
  • 2 pcs. eggs, beaten 
  • 1.5 cups water 
  • ½ cup spring onions, chopped 
  • 1 tsp. salt 
  • ½ tsp. ground black pepper 
  • 2 tbps. patis (fish sauce) 
  • cooking oil 

PROCEDURE: 
  1. Rub salt and pepper on each side of the fish. Heat oil and pan fry the fish until slightly turns golden brown. Remove from the pan and drain on paper towels. Set aside. 
  2. In a separate pan, sauté the garlic, onions and tomatoes. Put in the water and season with fish sauce and pepper. Bring to boil. 
  3. Add the fish on the mixture and simmer for 3 minutes or until the sauce slightly thickens. Lastly, add the beaten egg. Wait for the egg to get cooked then mix until well-blended. Garnish with chopped onion springs. 
  4. Transfer to a serving plate and serve with steamed rice. Enjoy!

TIPS FROM ENZ: 
  1. Make sure that the fish is fresh and cleaned, with all the guts, intestines and scales removed. 
  2. Instead of the bone-in fish, you may opt to use slices of fish fillets (especially if you are the type who is kind of impatient when it comes to picking the bones from the fish meat). 
  3. Avoid the fish from getting overcooked or it will break apart and the dish may look not so instragram-ish. 
  4. Let the eggs coagulate before stirring the sauce mixture so as not to ruin the appetizing appearance of the dish.

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