Stewed Fish with Tomatoes and Egg is an easy and delirious home cooked fish dish which is often served as lunch or dinner. It’s colorful due to the egg and tomato combination. This dish is one of the oldest Philippine cuisines and locally called “sarciado.” It is great for everyday lunch. Many people cook this simply because it’s easy, healthy and delicious. Seafood such as fish is very abundant and inexpensive in many Asian countries. In this recipe, you can use any type of fish such as tilapia, galungong, bangus, maya maya, mahi mahi, salmon, etc. The taste is adjustable, however.
One egg is enough for one large fish and one serving.If you are going to serve a large number of people, however, you can add another egg and double the amount of water. In the Philippines, this dish is found on just about in ever corner and in most eateries, and it’s really affordable. There’s no need for any special season or occasion to make this. Get away from ordinary fried fish and make this today.
[btn color=”orange” target=””]Ingredients:[/btn]
- 1 large tilapia fish or any white fish or fillets
- 2 large tomatoes chopped
- 1 small onion chopped
- 3 cloves garlic chopped
- 1 cup water
- 1-2 tbsp fish sauce
- cooking oil
- Servings: 2
- Time: 35 minutes
- Level: Easy
- Cuisine: Filipino
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- Clean the fish and cut it in half. If you want a whole fish, leave it as is.
- Add cooking oil in a preheated pan. Place the fish in and fry until crispy and brown on both sides. Set it aside.
- In separate pan, saute the onion and garlic in oil until they are soft and fragrant. Add in the tomatoes and saute for a minute.
- Season with fish sauce and pepper. Stir until tomatoes becomes slightly wilted.
- Pour in the water and bring it to a boil. Add the fish back in the pan. Slightly beat the egg and pour it in the pan.
- Cover and simmer for 3 minutes. Adjust seasoning according to taste. Turn off the heat.
- Serve and enjoy!