SARCIADONG ISDA
Pan-fried fish in garlic, onion and tomato sauce. Make this dish on a busy weeknight as it comes together in under 30 minutes or on a relaxed weekend. Serve with steamed rice for a Filipino dining experience.
Equipment
- 1 saucepan
Ingredients
- 1 fish fillet leftover, fried
- 1 tbsp vegetable oil
- 2 cloves garlic minced
- 1 small onion diced/chopped
- 2 medium tomatoes chopped
- salt and pepper to taste
- water or stock as needed
Instructions
- Heat oil in a saucepan over medium-high. Cook garlic, stirring often to prevent from burning, until golden, about 2 minutes.
- Add onion, and cook, stirring often, until translucent, about 3 minutes.
- Add tomatoes; Stir and mash with the back of the spoon to help the tomatoes break down into a sauce consistency as it cooks. Bring to a simmer.
- Add the fish and bring to a simmer. Add a splash of water. Bring to a simmer until saucy, about 5 minutes. Then season with salt and pepper and fish sauce to taste. Turn the heat off and serve.
Video
Notes
Add beaten eggs a few minutes before turning the heat off to achieve a thicker sauce. Or stir fry the tomatoes and eggs, add water and fried fish then simmer.
Add cornstarch slurry if a thicker sauce is preferred.