How to Cook Sarciadong Bangus (Milkfish Sarciado)
Sarciadong Bangus is a Filipino culinary delight featuring crispy deep-fried milkfish bathed in a savory sauce of sautéed garlic, onions, tomatoes, and a luscious egg mixture, creating a harmonious symphony of flavors.
Servings: 6 servings
Calories: 491kcal
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.