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Sarciadong isda with rice

Sarciadong isda is a Filipino dish of lightly floured fish, pan seared then simmered in a tomato sauce flavored with ginger, finished with beaten eggs stirred in. It serves 4, takes 40 minutes, is rated easy, and costs about €3.10 per person. The key is pouring the eggs in slowly without stirring, so they set into soft clouds.

Tonight we're heading to the Philippines, with sarciadong isda, pan seared fish tucked into a tomato sauce with beaten eggs.

Sarciadong isda with rice
Total time
40 min
Difficulty
Easy
Cost per person
€3.10
Calories per person
710 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall, Spring
The kids
They generally like it

Sarciadong isda pairs the light crispness of floured, pan seared fish with a tomato sauce rich with garlic and ginger. Beaten eggs, added at the end, turn into tender clouds that soften the tomato's tang. The result lands somewhere between a stew and a skillet dish, served over white rice that soaks up every bit of sauce.

This is the kind of dish to make on a weeknight when you want something different from plain pan fried fish, without spending hours in the kitchen. Kids tend to like the mild tomato sauce and soft eggs, while adults appreciate the ginger that gives it a gentle kick. A splash of vinegar at the table, Filipino style, lets everyone adjust it to their taste.

The ingredients

4 people

Fish counter

  • Cod or pollock fillets 700 g

Fruits and vegetables

  • Tomatoes 4
  • Onion 1
  • Garlic 3 cloves
  • Fresh ginger 1 tsp
  • Scallions 2

Dairy

  • Eggs 3

Pantry

  • Flouroften in the pantry 3 tbsp
  • Riceoften in the pantry 300 g
  • Vegetable oiloften in the pantry 4 tbsp
  • Soy sauceoften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Fish, Eggs, Gluten

The step by step recipe

  1. Season the fish fillets with salt and pepper, dust lightly with flour, and sear in hot oil until golden, then set aside. 10 min

    Pat the fish dry before flouring it, it will brown instead of sticking to the pan.

  2. In the same pan, sauté the chopped onion, garlic, and ginger. 5 min

    Don't wipe out the pan, the browned bits add flavor to the sauce.

  3. Add the diced tomatoes, soy sauce, and half a glass of water, then let it simmer until the sauce thickens. 10 min

    Mash the tomatoes with a spoon as they cook, they break down faster.

  4. Return the fish to the sauce, pour the beaten eggs around it, and let them set covered. 5 min

    Keep the heat very low so the eggs stay soft.

  5. Cook the rice in salted water, drain, and serve with the fish, sprinkled with scallions. 12 min

    A splash of vinegar at the table, Filipino style, brightens up the sauce.

Our tips to get it right

  • Pick firm fillets like cod or pollock, they hold together when you slide the fish back into the sauce.
  • Prep all your ingredients before you start, the cooking moves fast once the fish is seared.
  • If the sauce looks too thin before you add the eggs, let it simmer uncovered a few more minutes to thicken.

The variations

  • Swap the cod for pollock or hake, both firm white fish work just as well.
  • For a vegetarian version, replace the fish with firm tofu slices, floured and seared the same way.
  • For a faster version, skip flouring and searing the fish, and just simmer it briefly in the tomato sauce instead.

What to serve it with

  • Plain steamed rice
  • Vinegared cucumber salad on the side
  • Unsweetened iced green tea

Storage

Sarciadong isda keeps for 2 days in the fridge in a sealed container. It doesn't freeze well because the eggs change texture. Reheat gently in a skillet or microwave on low so the eggs don't turn rubbery.

Questions about this dish

Can I make sarciadong isda ahead of time?

You can make the tomato sauce ahead and reheat it before adding the fish and eggs. Add the beaten eggs at the last minute so they stay soft.

What fish can I use instead of cod?

Any firm white fish works well, like pollock, hake, or monkfish. Avoid delicate fish that might fall apart when you return it to the sauce.

Why flour the fish before pan searing it?

The flour forms a thin crust that protects the fish while it cooks and keeps it from breaking apart in the sauce. It also helps the sauce cling lightly to each piece.

How do you get soft, cloud like eggs in the sauce?

Pour the beaten eggs in a thin stream into the simmering sauce without stirring right away. Cover and cook on very low heat, and the eggs will set into soft, tender clouds.

How long does it take to make a sarciadong isda with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a sarciadong isda with rice?

About 710 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a sarciadong isda with rice cost?

About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, eggs, gluten. Always check the labels of the products you buy.

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