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
- Cooking Oil: You’ll need oil for frying the bangus belly and for sautéing the other ingredients to build the dish’s flavor.
- Bangus Belly: This is the star of the dish, fried until crispy and then simmered in a tasty sauce.
- Garlic, Onion, and Tomatoes: These basics create the flavorful foundation of the sarciado sauce, adding layers of aroma and taste.
- Water, Fish Sauce, Black Pepper, Brown Sugar, and Salt: These seasonings balance out the flavors, making sure the sauce is savory, sweet, and perfectly seasoned.
- Eggs: The beaten eggs are added to the sauce at the end, giving the dish a rich and thick texture that ties everything together.
How To Cook Your Sarciadong Bangus
Season the Bangus Belly
First, season the bangus belly with salt and pepper. Make sure you coat both sides so the flavor sticks to the fish when you fry it.
Fry the Bangus Belly (If Not Using Leftover Fried Bangus)
If you’re not using leftover fried bangus, heat some cooking oil in a frying pan over medium heat. Once the oil is hot, fry the bangus belly until both sides are golden brown and crispy. Set it aside after frying.
Sauté Garlic, Onion, and Tomatoes
Using the same pan, add a little more oil and sauté the minced garlic until it’s fragrant and slightly golden. Then, add the sliced onion and cook it until it softens. After that, throw in the chopped tomatoes and cook until they’re soft and juicy.
Add Water and Seasonings
Pour in one cup of water and bring it to a boil. Then, add fish sauce and black pepper. Stir everything together and let it simmer for a few minutes to let the flavors blend.
Add the Beaten Eggs
Slowly pour in the beaten eggs while stirring the sauce continuously. This will give your sauce a thick, silky texture that coats everything nicely.
Adjust the Sweetness and Seasoning
Carefully place the fried bangus belly back into the pan. Spoon the sauce over the fish so it gets coated well. Let it simmer for another 2-3 minutes to allow the flavors to come together.
Serve and Enjoy
Once everything’s done, transfer the Sarciadong Bangus to a serving dish. Serve it hot with steamed rice, and enjoy your delicious meal!
Tips for Cooking the Best Sarciadong Bangus
- Start with Fresh Bangus: If you can, use fresh bangus belly. From experience, fresh fish really makes a difference—it’s tastier and brings out the full flavor of the dish.
- Fry It for Extra Crunch: Don’t skip frying the bangus, even if you’re using leftovers. Giving it a quick fry or reheat in the pan adds a crispy texture that makes the dish even better.
- Sweetness is Personal: When it comes to adding brown sugar, it’s all about your preference. I usually start with less and add more as I go, depending on how sweet I want the sauce.
- Slow and Steady with the Eggs: Pour the beaten eggs slowly and keep stirring. I’ve found this is the best way to get that smooth, creamy sauce without any lumps.
- Taste Along the Way: Don’t wait until the end to adjust the flavors. Taste the sauce as you go, so you can tweak the seasoning or sweetness to make sure everything is just right before you serve it.
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.
