What You’ll Find Here?
Sarciadong bangus is my go-to dish whenever we have leftover fried bangus.
This dish is so easy to make, and it saves you from wasting food.
All you need to do is cook it in a flavorful tomato-based sauce with a few basic ingredients you already have at home.
It’s a quick fix that turns your leftovers into a delicious meal again.
Perfect for busy days when you don’t have much time to cook, but still want to serve something tasty.
Why Should You Try Sarciadong Bangus?
If you’ve got some leftover fried bangus, don’t let it go to waste, turn it into Sarciadong Bangus!
This dish is one of those quick fixes that’s super easy to make.
All you need are basic ingredients like tomatoes, garlic, eggs and onions, and you’re all set.
The tomato-based sauce adds a fresh, tangy flavor that makes it feel like a brand-new meal.
It’s perfect for those days when you don’t have much time, but still want to serve something delicious for your family.
Trust me, once you try it, you’ll keep coming back to this dish.
Bangus Sarciado Ingredients
1. Cooking Oil
Used for frying the bangus belly and sautéing the aromatics. It helps build that deep, savory flavor.
2. Bangus Belly
The main highlight of this dish. Fry it until crispy before simmering in the flavorful sauce.
3. Garlic, Onion, and Tomatoes
These three make up the base of the sarciado sauce, adding rich aroma and a natural sweetness.
4. Water, Fish Sauce, Black Pepper, Brown Sugar, and Salt
A mix of liquids and spices that balance the sauce—giving it a savory, slightly sweet, and well-rounded taste.
5. Eggs
Beaten eggs are stirred into the sauce near the end, creating that signature thick and silky texture.
How To Cook Sarciadong Bangus
1. Season the Bangus Belly
Sprinkle salt and pepper on both sides of the bangus belly. This helps the flavor stick to the fish during cooking.
2. Fry the Bangus Belly (If Not Using Leftovers)
If you’re not using leftover fried bangus, heat oil in a pan over medium heat. Fry the bangus belly until both sides are golden brown and crispy. Set aside once cooked.
3. Sauté Garlic, Onion, and Tomatoes
In the same pan, add a bit more oil. Sauté the minced garlic until it turns fragrant and slightly golden. Add the sliced onion and cook until softened. Add the chopped tomatoes and cook until they become soft and juicy.
4. Add Water and Seasonings
Pour in 1 cup of water and let it boil. Add fish sauce and black pepper. Stir everything and let it simmer so the flavors blend well.
5. Add the Beaten Eggs
Slowly pour the beaten eggs into the pan while stirring continuously. This makes the sauce silky and slightly thick.
6. Add the Fried Bangus and Simmer
Gently place the fried bangus belly back into the pan. Spoon the sauce over the fish so it gets coated evenly. Let it simmer for another 2 to 3 minutes.
7. Serve and Enjoy
Transfer the dish to a serving plate. Serve hot with steamed rice and enjoy your Sarciadong Bangus.
Tips for Cooking the Best Sarciadong Bangus
1. Start with Fresh Bangus
If you can, go for fresh bangus belly. From experience, fresh fish really makes a difference. It’s tastier and helps bring out the full flavor of the dish.
2. Fry It for Extra Crunch
Even if you’re using leftover bangus, give it a quick fry or reheat in the pan. It adds that crispy texture that makes each bite more satisfying.
3. Sweetness is Personal
When adding brown sugar, adjust it based on your taste. I like to start with a small amount and add more only if I feel the sauce needs a touch of sweetness.
4. Slow and Steady with the Eggs
Pour the beaten eggs slowly while stirring the sauce. This helps create that smooth, silky texture without any lumps.
5. Taste Along the Way
Don’t wait until the end to check the flavor. Taste the sauce as it simmers so you can adjust the seasoning and sweetness as needed.
More Fish Recipes to Try
Looking for more delicious ways to cook fish? These easy and flavorful dishes are perfect for any day of the week. Whether you’re in the mood for something tangy, saucy, or crispy, there’s something here that will make your next meal extra satisfying.
Daing na Bangus – Crispy, garlicky, and perfect with suka and rice—this classic is always a hit for breakfast or lunch.
Sarciadong Tilapia – Leftover fried fish? Turn it into a hearty ulam by simmering it with eggs, tomatoes, and seasonings.
Paksiw na Bangus – Tangy, savory, and comforting. This vinegar-based fish stew is perfect when you want something simple and tasty.
Bangus with Tausi – A savory-sweet dish using fermented black beans, perfect with rice and ideal for those who like bold flavors.
Frequently Asked Questions
Yes, you can use other types of fish like tilapia or galunggong. Just make sure to adjust the cooking time based on the thickness of the fish.
You can store leftover Sarciadong Bangus in the fridge for up to 2 days. Just make sure to reheat it properly before serving.
Yes, you can use canned tomatoes if fresh ones aren’t available. Just make sure to adjust the quantity, as canned tomatoes can be more concentrated.
If the adobo tastes too vinegary, add a bit of sugar to balance the acidity. Alternatively, you can add more soy sauce or water to dilute the vinegar.
Sarciadong Bangus
Ingredients
- ½ cup Cooking Oil (for frying)
- 5 pcs Bangus Belly
- 2 tbsp Cooking Oil (for sautéing)
- 8 cloves Garlic (minced)
- 1 piece Onion (sliced)
- 6 pcs Tomatoes (chopped)
- 1 cup Water
- 1 tbsp Fish Sauce
- 1 tsp Black Pepper (ground)
- 1 tbsp Brown Sugar
- 2 pcs Eggs (beaten)
- 1 tsp Salt
Instructions
- Season the bangus belly with salt and pepper.
- Heat 4 tablespoons of cooking oil in a frying pan over medium heat. Fry the bangus belly until golden brown and crispy on both sides. Set aside.
- In the same pan, heat 2 tablespoons of cooking oil. Sauté the minced garlic until it becomes fragrant and lightly golden. Add the sliced onion and cook until it becomes soft and translucent.
- Add the chopped tomatoes to the pan. Cook until the tomatoes are soft and have released their juices, stirring occasionally.
- Add one cup of water and bring to a boil.
- Add the fish sauce and black ground pepper. Mix well and let it simmer for 2-3 minutes to combine the flavors.
- Pour the beaten eggs into the pan, stirring continuously to create a silky, slightly thickened sauce.
- Add 1-2 tablespoons of brown sugar depending on the sweetness you want. Add salt to your desired taste.
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