The Philippines is an archipelagic nation, which means that water bodies naturally surround the islands that make up the nation's whole. And these bodies of water are naturally teeming with aquatic life. Different species of fishes and other marine life abound in our coastal areas, may it be saltwater or freshwater.
And because of these reasons, the primary source of livelihood of our countrymen mostly comes from water. The majority of Pinoys, especially those who live in coastal areas, are fishermen. And throughout the country, you can find fishponds, from small scale to large scale owners, who raise fish and other aquatic life for general consumption.
Bangus or milkfish is one of the many fish commonly raised in these fishponds, a bony and meaty fish. This fish is so popular despite its reputation of being bony, Pinoys love to cook them, and it is a staple offering in household recipes or even in restaurants.
And for this article, we will be sharing with you recipes that are a choice for most Pinoys, especially those who grew up in coastal areas. So allow us to share the tips and techniques you need to know to cook the best Sarciadong Bangus recipes with you.
What is Best Sarciadong Bangus
Sarciado Milkfish recipes are a typical cuisine in Philippine cuisine. This cuisine uses fish that is cooking with a lot of tomatoes and eggs. The name sarciado means cooking in a thick sauce and derivation from the Tagalog word sarsa, which came from the Spanish word salsa, which translates as a dip.
The cuisine is simple, and in essence, is just a combination of two recipes: fried fish and stir-fried tomatoes with eggs. What makes it popular is the complexity of its flavors, tomatoes, and eggs, which are umami-laden ingredients, complementing the cuisine's relatively mild flavor, making them a perfect partner.
The preparation of Sarciado cuisine recipes is simple. Frying the bangus is the first step. Then the sarsa or sauce is cooked in a separate pan. For the sauce, saute the tomatoes in garlic and onions until the tomatoes are tender to thicken the dip, and add scrambled eggs. This very simple yet flavorful Pinoy cuisine is a treat for many.
Ways to Cook Fish Recipes
There are multiple ways to cook Sarciado Milkfish recipes; one only needs to be creative in finding the one that suits them well. For starters, we have a list here of ways that you can cook these recipes at home. And this is something that you can add to your arsenal of Filipino cuisine.
Baking meats and fishes eliminate too much oil and make the cooking process a little bit healthier. The dip, a mixture of sauteed tomatoes, garlic, onions, and scrambled eggs, is done beforehand. This style is reminiscent of American cuisine, about how simple one can cook it.
For optimal flavor, add the milkfish with the tomatoes and eggs mixture, then wrap them in aluminum foil and pop them in the oven. It saves you half the time and effort in cooking this cuisine. Baking the milkfish helps retain most of the essential fatty acids in these particular recipes.
It is the traditional approach when cooking Sarciado Milkfish recipes. Most Filipino households use stove burners as their cooking method, and most traditional cuisine of the Philippines uses this method. It is readily available and compared to other modern cooking equipment. It is cheaper.
The method is simple, and most of us knew this growing up. Pan-fry the bangus and set aside once all the sides are cooking adequately. The tomatoes, garlic, onion, and egg mixture is then cooking in a separate pan. Others prefer to simmer the fish in the tomatoes and egg mixture, while others use the dip as a garnish, but undoubtedly one of the simplest yet sought after cuisine.
The instant pot is an upgrade to our mom's trustworthy pressure cooker. This kitchen equipment functions the same, but the significant difference is that the instant pot has dedicated buttons and settings for different cooking types. However, the function is the same, cooking using pressure.
Saute the tomatoes, garlic, and onion, then add in the eggs when the vegetables are tender. Then slit the milkfish' sides to ensure that the dip's flavors seep through the meat's fibers. Then choose the proper setting of the instant pot for fish recipes and let it do its magic.
Other Delicious Variants and Filipino Recipes
Sarciado cuisine is a versatile cuisine as multiple variations and recipes can make depending on one's preference. A cook has to tweak some of the ingredients, and you already have a variant of it.
And to give an idea, we have a list of variants, cuisine, and recipes that you can also try in your kitchen.
Bangus Sarciado with Tausi
Tausi or douchi is a fermented and salted black bean that is typically using in Chinese cuisine. And most Pinoy recipes get their inspiration from Chinese cooking; that is why this cuisine cooked in tausi are reasonably popular recipes.
The process for cooking this variant is almost similar to Sarciado cuisine recipes, except for the addition of tausi, making it a bit saltier than usual. If it tends to be too salty, adding a teaspoon of sugar will help a lot.
Fish With Ampalaya
Ampalaya or bitter melon is a vegetable commonly found in the Southeast Asian region. Many are not fond of its bitter taste, but its health benefits are something to be considered. One only needs to know the proper cooking technique to lessen its bitter taste to make it more palatable.
Slicing the ampalaya into thin pieces and rinsing them in salt lessens the bitter taste. Fry the bangus first and set it aside. Then saute the ampalaya, dash it with salt and pepper and scoop it out of the pan before halfway through the cooking: this prevents it from developing that undesired bitter taste.
A lot of Filipino cuisine, especially vegetable recipes, uses ampalaya as part of its ingredients.
This variant can also fall into the category of being Sarciado cuisine recipes minus the tomatoes. It is a typical preparation that can find in the Panay Islands in the Philippines. The umami flavor coming from the eggs goes well with the taste of the bangus, which is typical amongst the Visayan cuisine.
Fry the milkfish first until all sides are evenly cooking. Then add in a bit of water and let it simmer for a few minutes. Then scramble the eggs and pour them into the cuisine, and simmer for another minute or until the eggs are cooking thoroughly.
Milkfish is one of the most commercially raised fish species in Southeast Asian region cuisine, especially in Philippine cuisine. And because of that, this species is called by many names. Others call it Ava, Ibiya, and many others, depending on which country it refers to.
Milkfish is a very bony variety, and it might pose a challenge for some. However, there are techniques in which you can make the cooking experience a little easier.
- To maximize every inch of the bangus, butterfly it, especially if you desire to fry it.
- Marinate it before cooking it since it tends to have a mild flavor.
- Use tweezers to remove the bones of the bangus to avoid destroying the flesh.
Troubles in the kitchen are sometimes unavoidable, but that does not mean that it can't fix. We have some tips to try to encounter trouble when cooking cuisine, like our Sarciado Milkfish recipes.
- If the dip is a bit sour due to the tomatoes, add a teaspoon of sugar to balance the acidity.
- Adding a few more eggs will help if the dip is too runny.
Best Serve With
Sarciado Milkfish recipes are perfectly enjoyable with other recipes because of their richness. So we have a list here of recipes that you can pair it with.
- Bringhe - This Spanish inspired rice cuisine is a perfect pair with our flavorful bangus recipes. The complex flavors of the Bringhe go well with the mild taste of the Sarciado Milkfish recipes.
- Ginisang Baguio Beans - What's a healthier pair to our featured recipes than a stir-fried vegetable cuisine. This straightforward yet nutrient-packed goodness goes well with Sarciado Milkfish recipes, especially for people who hunt for healthier cuisine choices.
- Ginisang Togue - This small yet power-packed cuisine is perfect for our nutrient-laden recipes as well. The contrasting textures are also a delight to any dining experience.
Homegrown recipes remind us of childhood, the simplicity, and the carefree life we once had. So learning how to cook cuisine is a way of appreciating and treasuring our past. Sarciado Milkfish recipes may be simple, but it reminds us that there is beauty in simplicity, that a cuisine does not have to be fancy for it to be good.
With all the information, tips, and technique that we have shared with you, we know that you are now better equipped to cook this cuisine at home. So until next time, happy cooking!
For more delicious recipe, visit Eat Like Pinoy!
Best Sarciadong Bangus Recipe
- 1 pc Bangus (Milkfish) sliced
- 1 cup Tomatoes sliced
- 4 cloves Garlic minced
- 2 pcs Onion big size, sliced thinly
- 3 pcs Eggs scrambled
- 2 cups Cooking Oil
- 1 tablespoon Salt to taste
- 1 teaspoon Fish sauce
- 1 cup Water
- ½ teaspoon Crushed Black Pepper
- Rub the fish with salt. Set aside.
- Heat oil in a pan. Fry the fish until lightly browned. Transfer onto a plate, set aside.
- In a clean pan, heat about 2 tablespoon of cooking oil then sauté the garlic, onions, and tomatoes.
- Add the fish sauce and crushed black pepper. Then put water, Simmer for 10 minutes.
- Then, add the fried fish. Pour the scrambled eggs and stir until the fish are well-coated with the mixture.
- Serve while hot!