Sarciadong Isda

(Or Fish Sarciado)

Most Filipinos make this sauce with beaten eggs, almost like a Ranchero omelet but a little runny. I never liked it with eggs so mine has no eggs and I like it almost dry when the tomatoes are cooked very well. The tomatoes are cooked almost like a tomato puree consistency except they are not strained. You get the crunchy bites from the onions.

This dish is but fried fish with tomato sauce (salsa) garnish on the top or the side.

Ingredients:

• Fried fish i.e., pompano or any fish (follow recipe on fried pompano or fried any fish)
• 3 to 4 large Roma tomatoes, chopped or 1 can diced tomatoes, drained
• ½ bell pepper, diced
• 1 large onion, minced
• 2 garlic cloves, chopped
• 1 bay leaf
• Olive oil or cooking oil
• Salt

Heat 2 tablespoons olive oil in a sauce pot or a small skillet.  Sauté onions until soft.  Add the garlic and bell peppers and cook until the onions are transparent.  Add the tomatoes and bay leaf; add about ¼ cup of the tomato water from the can of tomatoes or just plain water.  Cook, crushing the tomatoes.  Simmer and stir occasionally.  Cook until almost dry and the tomatoes are cooked. Discard the bay leaves.

You may add one beaten egg at this point but don’t stir until the egg is set then stir to mix with the salsa.

Season with salt and pepper.

Pour on top of the fried fish and serve with rice. You may also serve the sauce around the fish or separately.