Dalagang bukid fish or yellow tail fusilier is a white flesh and delectable fish that is very similar to lapu-lapu (grouper) flesh in texture and taste. For me, it also taste like crab meat. That is why it is one of my favorite fish. Cooking sarciadong dalagang bukid is also easy and ingredient are few. First, fry the fish. Then saute garlic, onion and tomatoes. Add water and let it boil. Add the beaten eggs and stir cook for a while. Season with salt and pepper. Then add the fried fish and simmer until cooked. Serve hot.
Unlocking the Delight: Recipe Revealed
Indulging in the exquisite flavors of fish sarciado, a Filipino dish featuring the delightful dalagang bukid fish, is a culinary journey worth savoring. Discover the secrets behind this delectable recipe, where every step contributes to the perfect symphony of taste and texture.
Choosing the Perfect Dalagang Bukid
Before diving into the cooking process, it’s crucial to select the freshest dalagang bukid fish. Look for a fish with firm, white flesh, reminiscent of lapu-lapu (grouper), and a taste that echoes the richness of crab meat. Ensure your fish is cleaned thoroughly by washing it in running water and then seasoning it with a pinch of salt, enhancing its natural flavors.
Mastering the Art of Frying
To elevate the texture of your sarciado, the initial step involves deep frying the seasoned fish until it achieves a perfect golden-brown hue. This not only seals in the flavors but also creates a crispy skin that adds a delightful crunch to each bite. Once fried to perfection, set the fish aside, allowing it to retain its crispiness.
Saute Magic: Garlic, Onion, and Tomatoes
In the symphony of flavors, the sautéed trio of garlic, onion, and tomatoes plays a leading role. In a well-heated cooking pan, infuse the oil with the aromatic dance of garlic and onion until their fragrance permeates the air. Then, add the tomatoes and sauté until they reach a delightful softness, releasing their inherent sweetness.
Creating the Flavorful Broth
The magic of the broth begins with the addition of water to the sauteed garlic, onion, and tomatoes. Allow the mixture to reach a gentle boil, letting the flavors meld into a harmonious blend. This broth becomes the canvas upon which the other ingredients will paint their flavors.
Eggs: The Velvet Touch
To add a velvety richness to the broth, introduce beaten eggs into the mix. Stirring diligently, let the eggs cook until they are just set, creating a luscious texture that enhances the overall mouthfeel of the this dish. The eggs act as a binding agent, bringing together the diverse elements of the dish.
Seasoning: Striking the Perfect Balance
As any culinary maestro knows, seasoning is the key to achieving a symphony of flavors. Sprinkle in salt and pepper to taste, ensuring a perfect balance that complements the natural sweetness of the tomatoes and the savory notes of the fried fish. Adjust the seasoning according to your preference, remembering that subtlety is often the secret to culinary success.
The Grand Finale: Simmering with Simplicity
With the broth enriched and the flavors harmonized, it’s time for the grand finale. Gently place the fried dalagang bukid fish into the simmering concoction, allowing it to absorb the aromatic liquid. Let the flavors meld as the fish reaches its final state of perfection, becoming a canvas of taste waiting to be savored.
Serving Sunshine on a Plate
As the sarciadong dalagang bukid reaches its culinary zenith, serve it hot, allowing the warmth to envelop your senses. The crispy-skinned fish, bathed in the rich, flavorful broth, is a testament to the simplicity and brilliance of Filipino cuisine. Pair it with steamed rice to complete the experience, letting each spoonful transport you to a world of culinary delight.
Remarks
The art of crafting this dish is a journey that begins with the selection of the finest ingredients and culminates in a symphony of flavors. From the crispiness of the fried fish to the aromatic sauteed medley of garlic, onion, and tomatoes, every step contributes to a dish that captivates the palate. So, venture into your kitchen, embrace the simplicity of the recipe, and unlock the delight – a true Filipino culinary masterpiece.
How to Cook Sarciadong Dalagang Bukid
Ingredients
- 1 kilo dalagang bukid yellow tail fusilier
- 4 pcs raw eggs beaten
- 1 pc red onion chopped
- 5 cloves garlic minced
- 5 pcs medium size ripe tomatoes chopped
- 1 1/2 cup water
- 1 Tbsp. cooking oil
- cooking oil for frying
- salt and pepper to taste
Instructions
How to cook Sarciadong Dalagang Bukid
- Clean and wash in running water the dalagang bukid fish. Drain and season with salt. Deep fry until brown and skin are crispy. Set aside.
- In a cooking pan, heat oil and saute garlic and onion until fragrant. Add the tomatoes and saute until very soft.
- Then add water and bring to a boil. Add the beaten eggs, salt and pepper. Stir until the eggs are slightly cooked and distributed evenly.
- Add the fried fish and let it simmer for a few minutes until the fish absorbed some of the liquid. Serve hot.
Notes
Cooking Tips:
1. Choose Fresh Dalagang Bukid Fish: Opt for dalagang bukid fish with firm, white flesh and a texture resembling grouper or crab meat. Ensure it's thoroughly cleaned and seasoned with a pinch of salt for enhanced flavor. 2. Master the Art of Frying: Achieve the perfect crispiness by deep frying the seasoned fish until it turns golden-brown. This not only seals in flavors but adds a delightful crunch, enhancing the overall texture of the dish. 3. Seasoning Balance is Key: Strike the right balance of salt and pepper to complement the natural sweetness of tomatoes and savory fried fish. Gradually adjust seasoning according to your taste, keeping in mind that a subtle touch can elevate the dish.Nutrition Notes:
Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.Nutrition Facts:
Amount per Serving:400g, Calories: 493kcal, From fat:383, Total fat:32.3g, Saturated Fat:20.8g, Trans Fat:0g, Cholesterol:201mg, Sodium:114mg Total Carbohydrate: 7g, Dietary Fiber: 2g, Sugars: 4g, Protein: 44g, Vitamin A: 24%, Vitamin C: 35%, Calcium: 8%, Iron: 10%
Hi Jenice, I’m glad you liked the recipes. Cheers!
I just tried your Rosemary chicken and it was really good.
I’ll try cooking this tonight 🙂
Keep on sharing your recipe, really helpful for a new wife like me.