Philippines Recipes – Sarciado Fish Recipe – Pinoy Food

Most of the time, the fried fish remains will no longer taste when eaten the day after being cooked. But I don’t like to throw food away, especially when I think of the crowd of people around the world who have nothing to eat. (Blessed be my little heart.) So I almost always end up cooking sarciado the next day so that the fried fish is inviting.

But this recipe is not exclusive to fish remains. You can even have fried fish to add more flavor to an ordinary dish. The word sarciado simply means to cook or sauté with sautéed tomatoes. And here’s a tip I want to share: use very ripe tomatoes. And you can also speed up cooking by crushing the tomatoes that are being cooked in the oil.


  • 1 kilo of fish
  • Salt and pepper to taste)
  • Cooking oil for frying
  • 3 cloves of garlic (chopped)
  • 3 tablespoons cooking oil
  • 1/2 cup onion (finely chopped)
  • 1 1/2 cup ripe tomatoes (finely chopped)
  • 2 tablespoons chives (thinly sliced)

Cooking procedure:

  • Clean the fish and rub it with salt and pepper. Reserve for an hour and drain well.
  • In a skillet, heat enough oil to cover the fish. Fry the whole fish over medium heat until it is light brown. Do not overcook. Place on a platter.
  • Sauté the garlic in 3 tablespoons of cooking oil until golden. Add onions and cook until transparent.
  • Add the tomatoes and continue cooking over low heat, covered. Stir occasionally until the mixture has the consistency of ketchup. Season to taste with salt and pepper.
  • Remove the sauce from the heat and pour over the fish. Garnish with chives.

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