The classic Filipino Sarciadong Isda- Fish with Tomato-Onions and Egg Topping was always a mainstay at family meals in my parents’ home when we were growing up in the Philippines. So, when I was searching for fish and seafood recipes I remembered this dish we loved and updated my mom’s recipe.
Most recipes of Fish Sarciado or sarsiado in some Philippine provinces, require the fish be pan-fried or deep fried to a crisp. That is a wonderful way to serve it. But these days, we’ve been trying to cut down on greasy food, so I tweaked mom’s recipe. I grilled the large pompano instead. You can grill any fish or fillet in an outdoor charcoal grill or if you prefer, cook the fish in an electric indoor grill. Both ways, the fish turned out juicy, savory and enjoyable. Be sure to cook fish the day you purchased it or use fresh catch-of-the-day fish for the most luscious results.
The second step to the recipe involved taking out the small skillet and when the oil was sizzling, I sautéed the onions, sliced cherry tomatoes and then poured the scrambled eggs. This only took two or three minutes tops. The skillet’s residual heat took care of the last few minutes for cooking the eggs. Once the egg topping was ready for the grilled fish, I was a few heartbeats away from a cooked entrée. This classic Philippine fish recipe is so easy and fast to cook that you’ll find yourself cooking this repeatedly and you won’t even need to look at a written recipe. I can cook this with my eyes closed, and just by savoring the salty aromas of the onion-tomato relish I can already tell when the dish is ready.Some of the best recipes in the world are usually the simplest ones.
Filipino Sarciadong Isda - Pompano with Tomato-Onions and Egg Topping
- 1.5 pounds fresh pompano fish cleaned, scales removed, scored; or use fillets
- 2 Tablespoons calamansi juice for marinade (or lemon juice)
- 1 teaspoon salt for marinade
- 1 teaspoon ground black pepper for marinade
- 2 Tablespoons vegetable oil
- 1 whole medium-sized onion sliced
- 3/4 cup cherry tomatoes sliced
- 2 whole eggs beaten
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 to 2 stalks scallions sliced, for garnish
- 1 to 2 pieces lemon or calamansi sliced for garnish
- 1/8 cup patis (fish sauce) for side dipping sauce
- for serving: boiled rice
- Marinate the fish with calamansi (or lemon juice), salt and black pepper all over. Set aside for 15 to 20 minutes.
- To cook the fish: Pre-heat the outdoor grill to high. Once heated to a temperature of at least 350 F, place the whole fish (or fillets) on the grill. Cook this amount for 15 to 20 minutes till fish is completely cooked. Turn the fish over for even cooking. When fish is cooked, set aside and cover to keep warm.
- To cook the topping: In a small non-stick skillet, add the vegetable oil. Sauté the onions and tomatoes for 2 minutes till onions are translucent and tomatoes are soft.
- To the skillet, pour the beaten eggs to the onion-tomato sauté. Season with salt and black pepper powder. Stir the egg-tomato-onion mixture for 2 to 3 minutes till ingredients are well-combined. Set aside.
- To plate fish: Place the whole fish (or fillets) on a large serving platter. Pour the topping of tomato-onions and eggs. Garnish with chopped scallions and sliced calamansi (or lemon). Serve with a side dipping sauce of fish sauce (patis). Serve warm with boiled rice.
- Cook's comments: I used a whole pompano for this recipe because it was what I purchased that day. Feel free to use other types of white fish or fillet preferred or more convenient. At other times, I've used tilapia or red snapper (lapu-lapu).
- *Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and recipe content I wrote, on your website,books, films, television shows or videos without my permission. If you want to republish this recipe or content on another website, video, news article,or media outlets mentioned above please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]
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Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe? I have more classic recipes inspired by my late mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]