Dumating sa point sa aking kabataan na halos isuka ko na ang galunggong at tilapia.   Halos sa araw araw na ginawa ng Diyos, pritong galungong o pritong tilapia sa tanghalian o sa hapunan.  No wonder, mura kasi, as in sobrang mura, palasak sa lahat ng palengke at madaling iluto.  Samahan ng kamatis o suka-bawang o toyo-mansi at mainit na kanin, ay sarap na sarap na ang kaininan.  Pero darating ang panahon na gugustuhing mong maiba naman, kahit konting twist lang. Sarciadong isda ang sagot.

Fish sarciado is a typical Filipino dish which is directly translated as fish with sauce.  The fish is usually fried first and then simmered in sauce that is made of fresh tomatoes and eggs. However, I do mine differently.  I don’t simmer the fried fish in the sauce as the fish gets soggy. I’d like to keep that crunchy exterior of the fish.

This is an inexpensive and delicious twist to a regular fried fish. The typical fish sarciado I grew up eating in Manila used whole fish (yes, with the head attached) such as tilapia or galungong (mackarel scad). But in the recipe below, I used fillets which is most common in groceries here in the US.  It doesn’t really matter. Any fish will do; whatever you fancy.

Look at how pretty this dish is.  Hindi lang to pang turo-turo! 🙂


  • 4 fish fillets (2-2.5 lbs total), thawed
  • 1/3 cup cornstarch
  • 1/3 cup flour
  • 1 + 1 teaspoon salt
  • 1 + 1 teaspoon pepper
  • ½ cup vegetable oil
  • 1 large onions, chopped
  • 4 cloves garlic, finely minced
  • 4 large tomatoes, chopped
  • 1 tablespoon fish sauce (patis)
  • 4 + 1 large eggs
  • 4 stalks green onion, chopped


While oil is heating up on a large frying pan on medium high, make an assembly line for the fish.  Mix the flour, cornstarch, 1 teaspoon of salt and 1 teaspoon pepper on a shallow bowl.  Beat one egg in another bowl. Dip fish on egg, then on flour mix.


Fry for 3 minutes on each side or until brown. Work on 2 fillets at a time. Lower heat to medium if fish is burning too quickly.

Drain excess oil on kitchen paper towel.

In the same pan, put the onion and cook until soft and translucent, about 3 minutes.  Add garlic and saute for 1 more minute.  Put tomatoes and cook until it breaks down, about 10 minutes. Add the fish sauce and mix.

In a small bowl, beat the 4 eggs.  Pour the eggs on the pan slowly while the other hand is whisking the sauce. Cook for 5 more minutes until the sauce sets. Sprinkle with green onions.

Lay fried fish flat on a serving platter, spoon a hefty amount of egg sauce and set on top of each fish. Garnish with green onions.  Serve hot with lots of white rice.