Sarciadong Daing

Sarciadong daing is a filipino dish made of fried daing or dried fish then braised in a tomato-based sauce. It is a perfect twist for your usual dried fish breakfast for it can have a flavorful taste from tomatoes instead of plain fried fish. If you’re tired of simply frying them and eating them dry, then a sour and fresh sauce made with fresh tomatoes will surely compliment its flavors. Sarciadong daing ia best partnered with some fried egg and fried rice!

SARCIADONG DAING RECIPE

Ingredients:

• 300 grams daing na bisugo
• 8 – 10 pieces tomatoes
• 4 – 5 tablespoons brown sugar
• 3 tablespoons of vinegar
• 2 red chilies (optional)
• 1 piece small onion
• 3 cloves of garlic
• 2 stalks of green onions
• ½ teaspoon ground pepper
• ½ cup of water

Directions:

1. Wash the daing na bisugo to lessen the saltiness.
2. Heat some oil in a pan. Fry the dried fish until brown and crispy. Flip to cook the other side. Then, set aside.
3. Using the same pan, add the garlic, onions, tomatoes and saute them using medium heat. Continue cooking until the tomatoes soften. Gently press them to extract the juice.
4. Add the sugar, vinegar, ground pepper, chilies and green onions. Saute and stir well. Pour a cup of water and stir.
5. Add the fried bisugo and baste them with the sauce. Let this simmer for a few minutes. Then, turn the heat off.
6. Transfer the sarciadong daing bisugo to a serving plate and pour the sauce over it. Enjoy this together with some newly steamed rice. Yum!

WHAT IS A DAING?

Initially, I though that “daing” is only applicable to bangus. The term “daing” is an umbrella term for a variety of fishes which are dried and salted. Some of the most famous fishes which are made into daing are, bangus, bisugo, herring, sapsap and many more. Most of us thought that they are processed this way to make them flavorful and crunchy when cooked, but there is an amazing science behind that.

Salting and drying are two of the oldest way of food preservation. The concept of drying is removing all the liquids in the fish so that there is no way bacteria can grow on it, meaning, there’s a less chance of them getting spoiled easily. The salting method almost bear the same concept, where the salt pulls the liquid out of the fish. In turn, it makes the fish salty.

SARCIADONG DAING

Just got home from Cebu! I bought a lot of daing na bisugo from there since I heard that they are the best producers of this product. What I love about this product is that it is preserved which means, I can store it for a longer period.

Among all the famous silog meals, tuyosilog is one among my top ones. There is really something special when while crunching this crispy fried fish with your fried rice. Tuyo and other dried fishes are all salty since they are preserved using salt. Since they are salty, they are best partnered with something sour just to balance the taste. Usually, I cut some tomato and cucumber slices with my silog breakfasts or have it with my special vinegar dip.

Freshly sliced tomatoes are nice but making them into a sauce is a complete level up. So instead of having them fresh on my plate, I love making sarciado dishes where tomatoes really brings and instant brightness to a fried fish.

Let’s make your breakfast a new type of special! Your fried daing na fish has never been prepared better with this sarciadong daing recipe! If you’re tired of simply frying them and eating them dry, then a sour and fresh sauce made with fresh tomatoes will surely compliment its flavors. Still best partnered with some fried egg and fried rice! Yum!

HOW TO MAKE SARCIADONG DAING

Making some sarciadong daing is very easy. If you have tried other sarciado recipes in the past, then the following steps will be familiar to you.

Start by washing the daing. They are dried and salted to have a longer shelf life, so we can expect for them to be really salty. After this step, simply fry them until crispy.

The defining part of this dish is the sauce. Our sauce will be composed of the basic aromatic base, plus a bunch of tomatoes and seasonings. Remember to use red and plump tomatoes rather than the green ones since they are sweeter and softer, and much easier to crush into a sauce. Season the sauce according to your liking. It is not recommended to add salt since the bisugo is already salty.

The last part of this dish is combining the daing na bisugo ang the sauce. Simply add the fried bisugo to the pan and let it simmer in the sauce. You can actually skip this part if you prefer the sauce and fish to be separate.

I really love having this sour and salty sarciado dish over with some fried egg and fried rice in the morning. Yum! You can also try this sarciado recipe with other dried fish.

Sarciadong Daing Recipe in Tagalog

Mga Sangkap:

• 300 grams daing na bisugo
• 8 – 10 piraso ng kamatis
• 4 – 5 kutsara ng asukal na pula
• 3 kutsara ng suka
• 2 siling labuyo (optional)
• 1 maliit na sibuyas
• 3 butil ng bawang
• 2 bugkos ng green onions
• ½ kustarita ng durog na paminta
• ½ tasa ng tubig

Paano Lutuin:

1. Hugasan ang mga daing na bisugo para mabawasan ang alat.
2. Magpainit na mantika. Iprito ang mga isda hanggang maging brown at crispy. Baliktarin ang mga ito para maluto ang kabilang side. Isantabi.
3. Gamit ang parehong kawali, ilagay ang sibuyas, bawang at kamatis at igisa gamit ang katamamang apoy. Lutuin lang ito hanggang lumambot ang mga kamatis. Medyo piratin ang mga ito para lumabas ang juice.
4. Ilagay ang asukal, suka, paminta, sili at green onions. Igisa ito at haluin. Maglagay ng konting tubig at haluin muli.
5. Ilagay ang mga pritong bisugo at buhus buhusan ito ng sauce. Hayaan itong maluto ng ilang minuto. Patayin ang apoy.
6. Ilipat ang sarciadong daing na bisugo sa serving plate. Buhusan ito ng sauce. Enjoyin ito kasama ng mainit na kanin. Yum!