Sarsiyadong Isda: Fried Fish in Tomato Sauce
Sarsiyado is fried fish smothered in a savory tomato and egg sauce. It is a humble, rice-friendly dish that makes any fried fish more exciting.
About Sarsiyadong Isda
Sarsiyadong isda is fried fish in a savory tomato and egg sauce. It is a humble, rice-friendly dish that makes any fried fish more interesting. The name comes from the Spanish salsa (sauce).
Sarsiyadong isda is a practical dish that turns fried fish into a flavorful meal. The tomato and egg sauce is cooked until soft and spooned over the crisp fish. It is commonly made with tilapia or galunggong.
Ingredient notes
- Whole fish: tilapia or galunggong, fried until crisp.
- Ripe tomatoes: the sauce base.
- Beaten eggs: thicken and enrich the sauce.
- Fish sauce: seasons the sauce.
Tips for the best Sarsiyadong Isda
- Fry the fish crisp. Dry it first.
- Cook the tomatoes down. For a thick sauce.
- Add the egg gently. Stir slowly.
- Season carefully. Fish sauce is salty.
What to serve with Sarsiyadong Isda
Serve with steamed rice.
Variations and substitutions
- With chilies: add chilies.
- With leftover fish: use cooked fish.
Storing and reheating
Refrigerate for up to 2 days. The fish softens in the sauce, so reheat gently.
Frequently asked questions
Why is it watery?
Cook the tomatoes longer.
Can I use leftover fried fish?
Yes. Warm it and pour the sauce over.
Can I skip the egg?
Yes, but the sauce will be thinner.
