Sarciadong Isda Recipe

Take your fried fish dinner to the next level using this sarciadong isda recipe. It’s a fish stew made with fried whole fish (pompano) and then simmered in a delicious tomato and onion sauce with seasonings and cracked eggs. Serve it with steaming white rice for a fantastic dinner or heavy lunch meal!

I honestly could eat fried fish every single day. But when you turn it into something extraordinarily good, like this saucy sarciado dish, boy you’ll probably see me in my seconds or thirds.

This popular Filipino fish stew makes an easy weeknight meal using pantry staple ingredients.

Got some leftover fried fish? You can breathe new life into it using this sarciado recipe.

What is Sarciadong Isda?

This fish stew recipe is a simple Filipino stew that is popular across the islands. Sarciado (or sarsiado) comes from the Filipino word “sarsa” which means thick sauce which in turn comes from the Spanish word “salsa” meaning sauce.

Therefore, sarciadong isda literally translates to fish in thick sauce.

This humble yet cozy dish features fried fish simmered in sauteed garlic, onions, tomatoes, and egg sauce.

Can I Cook Sarciado Without Eggs? 

Okay. There’s actually a debate going on that, in some other regions, this kind of fish stew with egg is actually called “cardillo”. Sarciado on the other hand is a fish stew without the egg. 

So can you make this sarciadong isda recipe without eggs? You sure can. But I find the sauce not as thick as the one made using eggs.

Sarciadong Isda Recipe Variations 

This Filipino fish stew is not only easy to prepare, but it’s pretty forgiving, too. You can basically put your own twist on this recipe and still enjoy it. 

Here are some ways you can tweak this recipe. 

• Don’t limit yourself to pampano/pompano fish. You can also swap it for tilapia, bangus, galunggong, dalagang bukid or basically any fish you have on hand.
• Want to serve it in smaller portions? You can use fish filets rather than the whole ones.
• Serving this to kids? Skip the chilis.
• If you’re short on time, you can substitute fresh tomatoes with canned tomatoes or tomato sauce.
• Looking for a good egg alternative? Try adding fermented tofu or tahure
• Feel free to add ½-1 tablespoon of fish sauce or patis and adjust the taste accordingly.

Cooking Tips

• Do not skip the frying part. Frying the fish allows it to hold its shape as it is simmered in the sauce.
• Make the sauce in the same pan you used in frying the fish. Those crusty bits at the bottom of the pan will add flavor to your sauce once you deglaze it.
• If using fish fillets, you can dredge them first in flour and shake off any excess flour before frying. This extra step will give that nice crusty exterior as it simmers away without turning mushy.
• I like adding ginger to this recipe to remove that “malansang” smell and taste. And you know how ginger adds a nice zing to any dish. It always reminds you of home.
• This sarciadong isda is also a great way to make use of any leftover fried fish. I prefer frying up the fish again if it kinda looks soggy already.
• Feel free to beat the eggs in a bowl before adding them. In my case, I went ahead and cracked the eggs open into the pan and allowed them to set a bit before stirring. Waiting for the egg white to set first, ensures that I don’t end up with a thin sauce without any visible scrambled bits of egg.

Ready to get cooking? Watch our video first below. Happy cooking!

Print Recipe

Sarciadong Isda Recipe

Take your fried fish dinner to the next level using this sarciadong isda recipe.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Main Course

Cuisine: Asian, Chinese

Servings: 4 people

Ingredients

• 1 piece Pompano
• 5 cloves Garlic
• 1 pieces Onion
• 1 piece Ginger
• 1 pieces Tomatoes
• 2 pieces Eggs
• Spring onion
• Salt & pepper to taste
• Chilies
• 1/2 cup Water
• 2 pieces Bay leaves

Instructions

• Prepare crushed garlic, chopped onion, sliced ginger, tomatoes & spring onion.
• Clean the fish. Sprinkle & rub salt & pepper.
• Heat oil in a frying pan. Fry the fish until brown in color. Set aside.
• Sauté the garlic, onions, and tomatoes.
• Add water, spring onion, bay leaves, and salt & pepper. Cover & simmer for about 5 minutes on medium heat.
• Crack and pour the eggs into the pan. Stir to ensure eggs are distributed evenly.
• Add the fish and simmer for about 2 minutes.
• Add chilies (optional)
• Transfer to a serving plate. Serve hot, share, and enjoy!

Video

More recipes to try:

• Fried Fish with Black Beans
• Quick & Easy Pasta Recipe
• Easy Made Breakfast Recipe Filipino Style
• Quick & Easy Ginataang Isda
• Pork Kinalas Recipe

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