Sarsiadong Isda

Now, what's the english equivalent for this dish? Fish in tomato sauce?

Sarsiadong isda is one of my favorite ways that fish is cooked. When I was new in Manila and was living with my uncle in the early 90s, I was designated cook for many a day. My skills in the kitchen revolved around frying things, boiling water, sinigang, tinola, sarsiadong isda, and some experiments gone horribly wrong. But sarsiadong isda? I always get it right. :-) Somehow this dish reminds me of the time I was starting a career in Manila and was overcoming the big city culture shock.

This recipe is so easy to make. Dalagang bukid is my fish of choice, but any other fish will do nicely. Our friend Glenn went fishing with his friends last weekend, and he gave us a couple of his catch. I don't know exactly what this fish is, so let's just call it "fresh fish". Am I creative or what?

The procedure here is how my lovely wife Tina makes sarsiadong isda. This is good for 2 to 4 persons.





Ingredients
1 medium fresh fish
2 medium tomatoes, chopped in half, seeds removed, then chopped further to small pieces (you can throw the seeds in your backyard and watch it grow!)
1 head onion, also chopped into small pieces
2 cloves garlic, crushed and chopped
half a cup water
salt and ground black pepper to taste
1 egg, scrambled
cooking oil


Directions:
Clean the fish of insides, scales, fins, tail. Chop into manageable portions. Fry in hot cooking oil. You can start the sauce while frying the fish (see next paragraph). When cooked, set aside.

In another frying pan, place 2 swirls cooking oil. Add in the garlic. Stir around til almost turning brown, then add the chopped onion. Cook til translucent and enjoy the aroma.


Add the chopped tomatoes. Stir occasionally until tomatoes are cooking in its own water. Add about half a cup of water. Simmer. Sprinkle black pepper to taste.

Add the beaten egg and mix it all up. Continue until egg is cooked.

Arrange the fried fish on a plate and pour the sauce onto the fish. Voila! Ready to serve.

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