Sarciadong Galunggong
Sarciadong Galunggong (Sarsiadong Galunggong) is a Filipino fish dish where pan fried Galunggong is simmered in sauce made by onion, garlic, tomatoes, egg, salt and pepper to make scrumptious fried fish in a mouth-watering sauce. You can follow this recipe to make a tasty Sarciadong Galunggong in your home.
Sarciadong Galunggong
5
servingsClassic Filipino lutong Bahay dish of fried galunggong fish simmered in fresh tomato and onion sauce
Ingredients
½ kilo Galunggong (cleaned)
½ tablespoon salt
Oil for frying
- Sarciado Sauce
1 piece onion (chopped)
3 cloves garlic (minced)
6 pieces tomatoes (chopped)
1 cup water (adjust as needed)
1 piece egg
Salt and pepper to taste
Directions
- Season the fish with salt. Rub it well. Marinate at least 15 minutes.
- Heat oil in a frying pan and fry the fish until golden brown.
- After the fish is fried, set aside.
- Sarciado Sauce:
- Heat a small amount of oil in a frying pan then sauté onions, garlic and tomatoes until crushed. Press to crush the tomatoes. Add water and let it to boil.
- Add salt and pepper to taste. Add the beaten egg to the crushed tomato sauce. Start stirring the mixture until the egg curdles or coagulates.
- Add fried fish and simmer for about a minute.
- Serve it while it is still hot. Enjoy!
WHAT IS SARCIADONG GALUNGGONG?
Sarsiadong galunggong is another easy and simple Filipino dish that can be prepared and cooked. It is considered a healthy recipe that also works with re-cooking any leftover fish. Sarciado or sometimes referred to as “sarsiado” is a tagalog word meaning “cooking with a thick sauce,” which is why this fish dish is accompanied by a thick chunky tomato sauce. It was invented by the Filipinos in looking for better ways to make a dish out of leftover over fried fish, as these leftovers are not really appetizing as fresh one.
So as an innovative solution, adding tomato sauce and eggs rendered the trick not just the taste of the leftover. The use of Mackerel Scad or commonly known galunggong in the Philippines is ideally suited to frying because of its rich flavor and compliments in any type of sauce.
WHAT IT IS MADE OF?
Basically, sarsiado is made of mackerel scad or galunggong, which has been washed by removing the gills and other parts and rubbed with salt to marinate, some of which have also been added soy sauce and enough oil for frying. It is then fried, usually shallow, not deep-fried, at a high temperature until the fish is cooked.
Fried galunggong itself is also best paired with condiments such as mayonnaise, ketchup, mustard, hot sauce, barbecue sauce and Filipino’s all-time favorite soy sauce with calamansi or vinegar and a lot of fresh chili sauce and best eaten by hand or “kamayan” as part of Filipino culture.
It is then added to its “sarsa” or sauce that is made of sautéed fresh tomato, onion and water added to the egg to make the sauce thicker. Adding some tomato paste to this dish can help to improve the taste of your tomato sauce. After all, the dish is very appetizing and unique.
