Turn simple fried fish into something extraordinary with this Sarciadong Isda recipe! Featuring crispy parrot fish smothered in a rich, garlicky tomato sauce swirled with silky eggs, this dish is humble yet bursting with flavor – the ultimate Filipino pampagana!
✨ TEXTURE PLAY – Crispy fish + velvety egg sauce = magic
🍳 Egg-cellent Twist – Beaten eggs create luxurious ribbons in the sauce
🍚 Rice’s Best Friend – That tomato-garlic sauce begs to be drizzled over grains
⏱️ 30-Minute Wonder – Fancy enough for guests, easy enough for weeknights
✔️ Fry fish extra crispy – It softens slightly in the sauce (perfect texture!)
✔️ Use ripe tomatoes – Sweeter flavor vs. acidic unripe ones
✔️ Swirl eggs slowly – For beautiful, restaurant-style strands
🌶️ With patis & calamansi – For that classic Filipino tang
🥬 Side of mustasa greens – Cuts through the richness
☔ Rainy Day Comfort – Warm, saucy, and oh-so-satisfying
Fun Fact: Sarciado comes from the Spanish salsado ("with sauce") – a delicious colonial legacy!
Love saucy fish dishes? Try our Escabeche or Paksiw na Isda next!
Share your sarciado masterpieces 📸 #FilipinoFishFantasy
Happy cooking! 😊🐟
If you want a cooking video tutorial for this dish, check out this link: Sarciadong Isda Recipe Video
This Sarciadong Isda Recipe (Parrot Fish) is a delicious dish. The fish is fried and simmered in tomatoes, garlic, and onions. Added with some seasonings to enhance the flavor and stir in beaten eggs. Sarciadong Isda is a pretty simple dish to make. It’s great to eat with warm rice.
Prepare the parrot fish. Remove fish scales and intestines or innards. Rinse and dry.
Make slits on both sides of the fish, then insert lemon grass inside to give flavor.
Sprinkle with salt and rub it into the fish. Set aside
In a pan, heat the cooking oil and add the fish to fry. When it's cooked, remove it from frying and set it aside.
In another pan, heat 2 to 3 tablespoons of cooking oil, then sauté onion and garlic for about a minute, then add tomato slices.
Pour in the water and season with salt, pepper powder, and sugar to taste.Then bring it to a soft boil until the tomato get soft. Adjust the taste accordingly.
Add the fried parrot fish to the pan and submerge it in the sauce, followed by the finely chopped onion leaves.
Beat 2 pieces of raw fresh eggs and pour them over the fish in the pan.
Transfer to a serving plate and garnish with finely cut red and green chilies.
That's all. Serve while it is still warm. Happy eating! Serve and Enjoy.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.