Sarciadong Isda with Ampalaya and Tausi

Sarciadong Isda with Ampalaya and Tausi
Sarciadong Isda with Ampalaya and Tausi is one of my favourite version of fish sarciado. Adding the bitter ampalaya to a fish sarciado may be unusual to most but to a true blooded Ilocano this is one delish dish. For this recipe I used yellow fin bream fish that are abundant here in Australia, this may be substituted with any similar white flesh fish or even tilapia.
Sarciadong Isda with Ampalaya

For the ampalaya I used the Thailand variety which is less bitter compared to the native ampalaya that is normally use in our pinakbet. Cooking is basically the same with the usual sarciadong isda. The secret is to add in the fried fish to the simmering onion and tomato to let the juices sip in to the fish meat. Here is the recipe of my Sarciadong Isda with Ampalaya and Tausi.


1 medium size yellow fin bream or any similar white flesh fish.
1 small size ampalaya, deseeded, sliced crosswise
2-3 cloves garlic, chopped
1 large size tomato, chopped
1 medium size onion, chopped
2-3 eggs, beaten
2-3 tbsp. tausi, fermented black beans, rinsed, drained
2-3 stalks parsley, chopped coarsely
cooking oil

Cooking procedure:

Remove scales, clean and remove gills and innards of the fish. Wash thoroughly rinse and drain. Make a couple of diagonal slit on each side of the fish. Dash and rub including cavities with salt to taste. Heat generous amount of oil in a frying pan, when it starts to smoke fry the fish for about 3 to 5 minutes each side. The fish should be crisp on the skin and succulent on the inside, do not over fry. When done remove from pan and drain excess oil on kitchen papers and keep aside.

Fried Fish

Clean the same frying pan and heat 2 to 3 tbsp. cooking oil. Sauté the garlic, onion and tomato until lump. Add in 1/2 to 3/4 cup of water, bring to a boil and simmer about a minute. Add in the tausi and ampalaya and simmer for 2 to 3 minutes. Place the fish on top and the parsley.

Cooking Procedure - Ampalaya

Continue to simmer and scooping some of the liquid over the fish for 1 to 2 minutes. Season with salt to taste. Now add in the beaten egg and continue to cook undisturbed until the egg start to solidify then stir to break the egg and scoop some of the sauce over the fish for another minute. Serve hot with rice.

Cooking Procedure - Egg


  1. I love Ampalaya so much; but I'll try the Thailand ampalaya since you said it's less bitter. Thanks you for sharing this recipe. :-)

  2. Hi Nonoy, Thanks for dropping by, yes the Thailand variety is less bitter.


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