A simple every day bangus dish for you or your family. This dish is one of my favorite if I want to eat bangus and if I can’t think of any easy and delicious bangus recipes, this is what I always have in mind. Sarciadong bangus is easy to cook and will make a tasty and wholesome dish. The milkfish is first deep fried then you will cook eggs and tomatoes mixture that will serve as the sauce then you will combine them.
A Quick and Easy Recipe for a Flavorful Meal
If you’re a fan of bangus (milkfish) and looking for a simple yet delicious recipe, milkfish sarciado is the perfect dish for you. This everyday recipe combines the crispy goodness of deep-fried bangus with a savory sauce made from a delightful mixture of eggs and tomatoes. Let’s dive into the step-by-step process of creating this mouthwatering dish that will surely satisfy your taste buds.
Preparing the Bangus: A Crucial First Step
Before you embark on the cooking adventure, make sure to clean the bangus thoroughly. Remove the gills, scale, and innards, then cut each bangus into 5 pieces. To ensure the fish is pristine, wash it to remove any remaining blood and scales. Once cleaned, sprinkle rock salt generously and coat the bangus thoroughly, enhancing its flavor profile.
Crispy Perfection: Deep Frying the Bangus
To achieve that desirable crispiness, heat a pan with cooking oil for deep frying. Carefully place the prepared bangus into the hot oil and fry until they reach a beautiful golden brown color. Once achieved, drain the crispy bangus and set them aside, ready to be infused with the flavorful sauce.
Crafting the Flavorful Sauce: A Symphony of Ingredients
In a wok or a large saucepan, start by sautéing garlic and onions until they release their aromatic essence. The addition of tomatoes follows, creating a vibrant and savory base for the sauce. Allow the ingredients to harmonize for about a minute before pouring in water. Let the mixture simmer for 3 minutes, adjusting the water if it evaporates too quickly.
Eggcellent Addition: Creating the Egg Mixture
The star of the sauce is the delightful egg mixture. Beat the eggs thoroughly and pour them into the simmering concoction. Stir slowly and consistently to prevent the eggs from forming into large clumps. This step adds a velvety texture to the sauce, enriching the overall experience of the dish.
Seasoning to Perfection: Elevating the Flavor
To elevate the flavor profile, season the dish with salt, magic sarap, and pepper. The combination of these seasonings enhances the taste, providing a well-rounded and savory experience for your taste buds. Adjust the seasoning according to your preference, ensuring a perfect balance that suits your palate.
Bringing it All Together: Coating the Bangus in Flavor
Now comes the exciting part – bringing the crispy bangus into the flavorful sauce. Gently place the fried bangus into the egg mixture, ensuring each piece is well-coated with the rich sauce. Stir the ingredients together until the bangus is thoroughly integrated into the mixture, allowing the flavors to meld.
Serving Up Sarciadong Bangus: A Feast for the Senses
The final masterpiece is ready to be served. The aroma of the sautéed garlic, onions, and tomatoes, combined with the crispiness of the bangus and the velvety egg mixture, creates a feast for the senses. Serve the milkfish dish hot, allowing your family or guests to indulge in the delightful medley of flavors.
Wrapping Up
Sarciadong bangus is not just a recipe; it’s a culinary journey that transforms simple ingredients into a symphony of flavors. Whether you’re a cooking enthusiast or a busy individual looking for a quick and satisfying meal, this dish caters to all. Give it a try, and experience the joy of savoring a homemade fish sarciado – a dish that’s easy to cook, delightful to the palate, and sure to become a favorite in your repertoire.
How to Cook Sarciadong Bangus (Milkfish Sarciado)
Ingredients
- 1 and 1/2 kilo medium size bangus or milkfish about 2 pcs
- 3 cloves garlic crushed
- 2 pcs medium size onions chopped
- 4 pcs medium size tomatoes chopped
- 4 pcs eggs beaten
- 1 tsp. salt
- 1 tsp ground black pepper
- 1 tsp. granulated seasoning e.g. Magic sarap
- 3/4 cup water
- cooking oil for frying and sauteing
- rock salt for seasoning the bangus
Instructions
How to cook Sarciadong Bangus:
- Clean the bangus by removing gills, scale and innards and cut each bangus into 5 pcs.
- Wash to remove blood and scales then sprinkle rock salt and coat the bangus thoroughly.
- Heat a pan with cooking oil and deep fry the bangus until crispy golden brown. Drain and set aside.
- In a wok or large saucepan, saute garlic and onion until fragrant and add in tomatoes.
- Stir cook for about 1 minute then pour water and simmer for 3 minutes.
- Add more water if it dries up too quickly.
- Pour in the beaten eggs and stir slowly to prevent the eggs from forming into a large clump.
- Season with salt, magic sarap and pepper.
- Then put the fried bangus on the egg mixture and stir until the fish are well coated with the mixture. Serve hot.
Notes
Cooking Tips:
1. Achieving Crispy Bangus Perfection:- Start by ensuring the cooking oil is adequately hot before adding the bangus to guarantee a crispy exterior.
- Carefully place the prepared bangus into the hot oil, allowing them to fry until they reach a beautiful golden brown color.
- Once fried to perfection, drain the crispy bangus on paper towels to absorb any excess oil, ensuring a delightful and not overly oily texture.
- Begin by sautéing finely chopped garlic and onions in the cooking oil until they release their aromatic essence, providing a flavorful base for the sauce.
- Introduce fresh tomatoes to the sauté, allowing them to cook for about a minute. This step infuses the sauce with the vibrant and tangy notes of ripe tomatoes.
- This aromatic sautéing process forms the foundation of the savory sauce, enhancing the overall taste of your Sarciadong Bangus.
- Beat the eggs thoroughly before introducing them into the simmering tomato and onion mixture. This ensures a smooth and consistent texture in the final sauce.
- Pour the beaten eggs slowly into the simmering mixture, stirring gently and consistently. This prevents the eggs from forming large clumps and results in a velvety coating for the crispy bangus.
- The slow and gentle incorporation of eggs allows them to seamlessly blend with the other ingredients, creating a rich and flavorful sauce that perfectly complements the fried bangus.
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:443g, Calories: 491kcal, From fat:221, Total fat:24.7g, Saturated Fat:9.2g, Trans Fat:0g, Cholesterol:242mg, Sodium: 1421 Total Carbohydrate: 8g, Dietary Fiber: 2g, Sugars: 4g, Protein: 57g, Vitamin A: 22%, Vitamin C: 24%, Calcium: 17%, Iron: 10%
