Sarciado

Sarciado is a quintessential "pangat" dish -- pangat being short for pangatlo (third), a standing joke among Filipinos for our tendency to have and recycle leftovers, and serve them a second, even a third time. Of course we do get creative in the process of recycling, making the leftover look and taste different from the original. Fried chicken gets redone as sweet and sour chicken, or shredded for pancit or sopas, or diced for lumpia, meatballs, etc.

Sarciado is take two for fried fish. Other options would be escabeche (sweet and sour fish) and fish with tausi (black beans).


SARCIADO

What's In It?

1/2 kg. fleshy fish - 5 to 6 pcs. - fried/leftover Dalagang Bukid (Yellow Tail Fusilier)* or Bisugo (Threadfin Bream)*
5 cloves garlic, peeled and mashed
1 large onion, peeled and sliced
3 ripe tomatoes, washed, seeded and sliced
3 tablespoons patis (fish sauce)
1/2 teaspoon ground black pepper
1 large egg, beaten
1/2 cup oil for reheating/refrying fish (if using leftovers)
3 teaspoons cooking oil for sauteing
1 1/2 cups water

Kitchen Conjugations:

In a deep pan or wok, heat oil. If using leftover fish, reheat/refry the fish until crisp and firm. Remove from pan and set aside. In the same oil, saute onions, tomatoes and garlic until tomatoes wilt.

Pour in fish sauce, stir a few seconds, then add ground black pepper and water. Turn up heat to boil the mixture. Add in beaten egg, stir continuously to make the eggs set in strips/strands (instead of one whole blob). Add in fried fish, turn down heat and let simmer for 2 minutes more.

Serve hot with steamed rice.

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*english names courtesy of Wyatt's Kitchen