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Salmon and Shrimp Fish Sarciado

One of the traditional Filipino fish dishes is called ‘sarciado’. This is simply sautéing together scrambled eggs with tomatoes and onions then pouring it on top of pan fried fish. For this version of Salmon and Shrimp Fish Sarciado, I used a salmon fillet and added fresh large shrimps to the egg-tomato mixture. Use fresh catch-of-the-day seafood for this recipe. This is an Asian in America recipe. Serves 2.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Dinner, Lunch
Cuisine: Asian, Filipino
Keyword: Salmon Shrimp Fish Sarciado
Servings: 2 people
Calories: 354kcal
Author: Elizabeth Ann Quirino

Equipment

  • Large skillet: 10 or 12 inches in diameter (must fit the fish)

Ingredients

  • 3/4 pound salmon fillet or whole fish one whole piece or 2 small fillets
  • 1 whole lemon for the juice
  • 1/4 cup soy sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper powder
  • 1/4 cup vegetable oil divided, use half for pan frying salmon
  • 1 whole onion chopped
  • 2 stalks scallion whites sliced
  • 1 whole large tomato chopped tomato
  • 1/4 pound large-sized fresh shrimps about a cup, peeled, deveined, head and tails removed
  • 2 Tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper powder
  • 2 whole eggs beaten
  • for serving: steamed jasmine white rice

Instructions

  • Pre-marinate the salmon fillet with lemon juice, soy sauce, salt and pepper for 15 to 30 minutes. Cover and refrigerate till ready to pan fry (do not exceed this time when marinating fish before cooking ).
  • Using a large skillet, over medium high heat, add the cooking oil. After 1 to 2 minutes when the oil is hot, add the butter. Place the salmon fillets in the skillet and pan fry for about 20 to 22 minutes for this amount or till thoroughly cooked. Use a turner to flip the salmon fillets over half way through cooking so that they cook evenly. When salmon is cooked, remove from pan and drain on parchment paper or paper towels to remove excess oil. Set aside while you cook the eggs-tomato mixture.
  • Use the same large skillet and add the rest of the cooking oil. After oil has heated up in 1 to 2 minutes, add the onions and sliced leeks. Cook onions and leeks for about 2 to 3 minutes. Add the tomatoes and shrimps. Cook for 5 to 6 minutes more till tomatoes get soft and shrimps turn a light pink.
  • In a small bowl, beat the eggs quickly. Then pour this into the skillet with the sautéed onions, tomatoes, shrimps. Make sure the heat is lowered to a medium low so that the eggs do not get too dry. The scrambled eggs will cook in about 2 to 3 minutes. Using a turner or cooking spoon, try to break up the eggs by slicing in different directions to have a “scrambled” look. Blend together with the rest of the onions, tomatoes and shrimps. Season with salt and pepper.
  • Arrange the salmon fillets on a platter. Pour the egg-shrimp-onion-tomato mixture over the fillets. Serve hot with steamed jasmine white rice.
  • Cook's comments: If possible, cook fresh seafood the same day purchased for best results.

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    Nutrition

    Serving: 1g | Calories: 354kcal | Carbohydrates: 2g | Protein: 3g | Fat: 39g | Saturated Fat: 29g | Cholesterol: 34mg | Sodium: 3465mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Calcium: 6mg | Iron: 1mg