Sarciadong Isda, Sarciadong Maya Maya

Sarciadong Isda, Sarciadong Maya Maya
Sarciadong Isda, Sarciadong Maya Maya. This is an old recipe, sarciado is a way to re-cooked left over fried fish. On this version, I used sliced maya-maya and added beaten eggs to the sauce. Actually, the egg is an option, sarciado is normally with out eggs. The maya maya on this recipe is not a leftover fried fish but it was sitting in the fridge for quite sometime. It is from the fish, which the head I cooked as sinigang a few days back. The secret of a good sarciadong isda is to let the juices of the sauce absorbed and the flavor infused to the fried fish. This is achieved by adding the fish to the simmering sauce during the last few minutes of cooking and letting the dish sit a few minutes in the saucepan after turning the heat off and before serving.

Ingredients:

1 kilo sliced maya maya
1/4 head garlic, chopped
1 medium size onion, coarsely chopped
4 large size tomato, coarsely chopped
4 egg, beaten
salt
cooking oil

Cooking procedure:

Sarciadong Isda - Cooking Procedure, Fried

Wash the sliced maya maya and drain. Season with salt. Fry the sliced maya maya in a frying pan until golden brown on both sides. Drain excess oil on paper towels. Keep aside.

Sarciadong Isda - Cooking Procedure, Onion Tomato Sauce

In a sauce pan saute garlic, onion and tomato until soft. Add in 1/2 cup of water and let simmer for a minute. Season with salt to taste. Add in the fried fish on top of the sautéed onion and tomato and cook for 1 to 2 minutes to let the flavours of the sauce infuse in to the fish.

Sarciadong Isda - Cooking Procedure, with Egg

Now add in the beaten egg and cook for another 1 to 2 minutes or until the eggs curdle stirring a couple of times. Turn off heat and let sit for a while to allow the sauce to further infuse to the fish. In a big platter, arrange the fish and pour the sauce over it. Serve with a lot of rice.

2 comments:

Anonymous said...

I love this. my favorite.

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jim said...

it is delish.

In America I made Turkey adobo this year - finally made that tasteless bird worth eating..

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