Sarciadong Isda (Filipino Fish in Tomato Egg Sauce)

Growing up, sarciadong isda was my go-to dish whenever I had leftover fried fish from dinner the night before. My mom would whip up this magical tomato-egg sauce that transformed yesterday's crispy bangus into something completely new and even more delicious.

I remember being amazed at how just a few simple ingredients: tomatoes, eggs, and some aromatics, could create such a rich, comforting sauce. Now it's become one of my signature dishes, especially when I want to impress guests with authentic Filipino flavors without spending hours in the kitchen.

The best part? You probably have everything you need in your pantry right now. This recipe will show you exactly how to make that same soul-warming sarciado that brings me back to childhood every single time.

Why You'll Love This Recipe

This beloved Filipino comfort dish transforms simple pantry ingredients into something truly special. The combination of crispy fried fish smothered in a rich, savory tomato-egg sauce creates layers of flavor that satisfy every craving. It's incredibly budget-friendly, uses ingredients you likely already have, and comes together in just 30 minutes.

Perfect for busy weeknights when you want homemade goodness without the fuss, this recipe delivers that nostalgic taste of home that brings families together around the dinner table.

Ingredients

• 2 medium-sized fish (bangus, tilapia, or mackerel), cleaned
• 1 small onion, chopped
• 3 cloves garlic, peeled and minced
• 2 medium tomatoes, chopped
• 2-3 cups water
• 2-3 eggs, lightly beaten
• ½ teaspoon freshly ground black pepper
• Patis (fish sauce) to taste
• Salt for seasoning fish
• Cooking oil for frying
• 2 tablespoons green onions, chopped (for garnish)

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The magic of Sarciadong Isda lies in its perfect balance of umami and freshness. Fresh tomatoes provide natural acidity and sweetness that pairs beautifully with the salty depth of patis. The eggs create a silky, protein-rich sauce that clings to every piece of fish, while garlic and onions build the aromatic foundation.

Each ingredient serves a purpose - the fish provides hearty protein, tomatoes add brightness, and eggs transform simple broth into luxurious sauce.

Equipment

• Large wok or frying pan - for frying fish and achieving that perfect golden crust
• Medium saucepan - for creating the tomato-egg sauce with proper heat control
• Paper towels - essential for draining excess oil from fried fish
• Small bowl - for beating eggs smoothly before adding to sauce
• Sharp knife and cutting board - for prepping vegetables efficiently
• Serving platter - for presenting your beautiful finished dish

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How To Make

1. Season your cleaned fish generously with salt on both sides and let it sit for 5 minutes while you heat cooking oil in your wok over medium-high heat.
2. Fry the seasoned fish until golden brown and crispy on both sides, about 4-5 minutes per side depending on thickness. The skin should be beautifully crisp and the flesh should flake easily when tested with a fork.
3. Remove the fried fish from oil and drain thoroughly on paper towels, setting aside while you prepare the sauce. This step is crucial for maintaining the fish's crispy texture.
4. In your saucepan over medium heat, sauté the minced garlic until fragrant and lightly golden, about 1 minute, being careful not to burn it as this will make the sauce bitter.
5. Add the chopped onions to the garlic and cook until they become translucent and soft, approximately 3-4 minutes, stirring occasionally to prevent sticking.
6. Incorporate the chopped tomatoes and cook until they break down and become soft and saucy, about 5-7 minutes. You want them to release their juices and create a rich base.
7. Pour in the water and season with patis and freshly ground black pepper, adjusting the saltiness to your preference. Bring this mixture to a rolling boil.
8. Once boiling, slowly drizzle in the beaten eggs while gently stirring the sauce in a circular motion. This creates beautiful egg ribbons throughout the sauce rather than scrambled chunks.
9. Continue simmering until the eggs are fully cooked and evenly distributed throughout the sauce, about 2-3 minutes. The sauce should have a lovely orange-red color from the tomatoes and eggs.
10. Gently add the fried fish back to the saucepan and simmer for 3-5 minutes, allowing the flavors to meld together while being careful not to break the fish apart.
11. Transfer the fish to your serving platter and generously ladle the tomato-egg sauce over the top, ensuring every piece is well-coated with the flavorful sauce.
12. Finish with a sprinkle of freshly chopped green onions for color and a mild onion bite that complements the rich sauce perfectly.

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Tips from Lola's Kitchen

• Always pat fish completely dry before seasoning - this prevents oil splatter and ensures better browning
• Don't skip the resting time after salting fish; it helps firm up the flesh and prevents breaking during frying
• Use day-old eggs for better ribbons in the sauce - they hold together better than super fresh ones
• Add a pinch of sugar if your tomatoes are too acidic - it balances the flavors beautifully
• Test oil temperature with a small piece of garlic - it should sizzle immediately when ready
• Keep fried fish warm in a low oven if making multiple batches

Substitutions

• No patis? Use soy sauce mixed with a little anchovy paste or salt to taste
• Fresh tomatoes unavailable? Substitute with 1 can (14 oz) diced tomatoes, drained
• Don't eat fish? Try with fried tofu, pork chops, or chicken thighs
• No green onions? Regular onion tops or even parsley work as garnish
• Want it spicier? Add 1-2 minced chili peppers with the tomatoes

Troubleshooting

• Fish breaking apart? Your oil wasn't hot enough or fish was too wet before frying
• Eggs turned into scramble? Pour them in too fast or heat was too high - next time go slower
• Sauce too watery? Simmer uncovered longer to reduce, or add a slurry of cornstarch and water
• Too salty? Add more tomatoes or a splash of vinegar to balance
• Sauce too thick? Thin with a little warm water or fish/chicken broth

Storage & Reheating

• Refrigerator: Store in airtight container for up to 3 days - fish stays good but texture changes slightly
• Freezing: Not recommended as fish texture becomes mushy and eggs separate
• Reheating: Warm gently in saucepan over low heat, adding splash of water if sauce thickened
• Best served: Fresh and hot, but leftovers make excellent rice topping the next day
• Pro tip: Separate fish from sauce when storing to maintain better texture

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FAQ

Related

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Sarciadong Isda (Filipino Fish in Tomato Egg Sauce)

Sarciadong Isda is a beloved Filipino comfort dish that transforms crispy fried fish into a saucy masterpiece. Fresh fish is seasoned, fried until golden, then smothered in a rich tomato-egg sauce built from sautéed aromatics, ripe tomatoes, and silky beaten eggs that ribbon throughout the mixture. The result is tender fish bathed in a savory, slightly tangy sauce that perfectly balances umami depth with bright acidity. Simple pantry ingredients create complex flavors in this quick 30-minute dish that epitomizes Filipino home cooking - resourceful, flavorful, and deeply satisfying.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Filipino

Servings 6

Difficulty Medium

Ingredients

 

1x2x3x

• 2 medium-sized fish bangus, tilapia, or mackerel, cleaned
• 1 small onion chopped
• 3 cloves garlic peeled and minced
• 2 medium tomatoes chopped
• 2-3 cups water
• 2-3 eggs lightly beaten
• ½ teaspoon freshly ground black pepper
• Patis fish sauce to taste
• Salt for seasoning fish
• Cooking oil for frying
• 2 tablespoons green onions chopped (for garnish)

Instructions

 

• Season your cleaned fish generously with salt on both sides and let it sit for 5 minutes while you heat cooking oil in your wok over medium-high heat.
• Fry the seasoned fish until golden brown and crispy on both sides, about 4-5 minutes per side depending on thickness. The skin should be beautifully crisp and the flesh should flake easily when tested with a fork.
• Remove the fried fish from oil and drain thoroughly on paper towels, setting aside while you prepare the sauce. This step is crucial for maintaining the fish's crispy texture.
• In your saucepan over medium heat, sauté the minced garlic until fragrant and lightly golden, about 1 minute, being careful not to burn it as this will make the sauce bitter.
• Add the chopped onions to the garlic and cook until they become translucent and soft, approximately 3-4 minutes, stirring occasionally to prevent sticking.
• Incorporate the chopped tomatoes and cook until they break down and become soft and saucy, about 5-7 minutes. You want them to release their juices and create a rich base.
• Pour in the water and season with patis and freshly ground black pepper, adjusting the saltiness to your preference. Bring this mixture to a rolling boil.
• Once boiling, slowly drizzle in the beaten eggs while gently stirring the sauce in a circular motion. This creates beautiful egg ribbons throughout the sauce rather than scrambled chunks.
• Continue simmering until the eggs are fully cooked and evenly distributed throughout the sauce, about 2-3 minutes. The sauce should have a lovely orange-red color from the tomatoes and eggs.
• Gently add the fried fish back to the saucepan and simmer for 3-5 minutes, allowing the flavors to meld together while being careful not to break the fish apart.
• Transfer the fish to your serving platter and generously ladle the tomato-egg sauce over the top, ensuring every piece is well-coated with the flavorful sauce.
• Finish with a sprinkle of freshly chopped green onions for color and a mild onion bite that complements the rich sauce perfectly.

Tips from Lola's Kitchen

• Always pat fish completely dry before seasoning - this prevents oil splatter and ensures better browning
• Don't skip the resting time after salting fish; it helps firm up the flesh and prevents breaking during frying
• Use day-old eggs for better ribbons in the sauce - they hold together better than super fresh ones
• Add a pinch of sugar if your tomatoes are too acidic - it balances the flavors beautifully
• Test oil temperature with a small piece of garlic - it should sizzle immediately when ready
• Keep fried fish warm in a low oven if making multiple batches

Tried this recipe?Let us know how it was!

The Story Behind Sarciadong Isda

Sarciadong Isda holds a special place in Filipino culinary history as one of our most resourceful and beloved comfort dishes. The name "sarciado" comes from the Spanish word "salseado," meaning "with sauce," reflecting the Spanish colonial influence on Filipino cuisine that began in the 16th century. This cooking method was brilliantly adapted by Filipino home cooks who transformed the concept into something uniquely their own.

What makes this dish truly Filipino is how it was born from practicality and ingenuity. In traditional Filipino households, nothing ever went to waste, especially protein. When families had leftover fried fish from previous meals, creative cooks developed this tomato-egg sauce as a way to breathe new life into yesterday's catch. The technique of creating silky egg ribbons in a savory tomato base became a signature of Filipino home cooking.

The dish represents the heart of Filipino cuisine - taking simple, affordable ingredients and transforming them into something extraordinary. Tomatoes, eggs, garlic, and onions were staples in most Filipino kitchens, making this an accessible recipe for families across different economic backgrounds. Over generations, each family added their own touches, but the core concept remained the same: tender fish in a rich, comforting sauce.

Today, Sarciadong Isda remains a weeknight favorite in Filipino homes worldwide. It's often the first dish many Filipino-Americans teach their children, passing down not just a recipe, but a connection to their heritage. The dish perfectly embodies the Filipino values of resourcefulness, family, and making the most of what you have - turning simple ingredients into a meal that brings everyone to the table.