Fish Sarciado

Fish Sarciado reminds me of days when my mom would buy fish from the market and upon arriving home, she would realize that we have relatives visiting over and so the fish that she bought won’t be sufficient for us all. Instead of just frying the fish that’s good for just 4 people, she would do some magic in it and it would be enough for 6, sometimes 8. The magic though, does not lie on smokes and mirrors but on garlic, onions, tomatoes and eggs instead. Up to this day, I still prepare Fish Sarciado even if the fish that we bought is enough for John and I. Eggs and tomatoes are delicious and nutritious additions to protein-filled fish. No wonder I love it! This is also great if you have leftover fish that you are not so thrilled to eat again. You can reinvent your leftovers to something really appetizing and surprisingly simple!

For the recipe below, we used Tilapia for the fish meat. If you prefer other fish meat, that’s totally fine. Tilapia may just be the most accessible fish in our neighborhood so it’s kind of common in the recipes that we share.

Sarciado (1).jpg

Try this sometime and let us know what you think! 🙂

Fish Sarciado

  • Servings: 5-6
  • Difficulty: Easy
  • Print


  • 2 lbs Tilapia, cleaned (you can also use other fish meat)
  • 3 pcs medium-sized Tomatoes, seeded and diced
  • 3 pcs medium-sized Onions, peeled diced
  • 3 cloves Garlic, peeled and minced
  • 2 pcs Eggs, beaten
  • Salt and Pepper
  • 1¾ cups Water
  1. In a frying pan over medium heat, fry the fish. After the fish is fried on both sides, set it aside.
  2. Using a separate pan, sauté the garlic, onions, and tomatoes for about 3 minutes.
  3. Put the water and bring to a boil.
  4. Add the fried fish and simmer for 3 to 5 minutes.
  5. Pour the beaten eggs on the pan, stirring constantly to make sure that it is distributed evenly while it curdles.
  6. Season with salt and pepper. Simmer for another 2 minutes then transfer to a serving plate. Serve warm and enjoy!



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