Sarciadong Isda

Sarciadong Isda from Pinay In Texas Cooking Corner


  • 1 big tilapia, about 2 lbs., cleaned, gutted and cut into 5-6 pieces (You can use other fish like bangus, maya-maya, cod, golden pompano or scad.)
  • ¼ cup all-purpose flour 
  • 5 Tbsp Light olive oil
  • 3 tomatoes, washed, seeds removed and chopped
  • 1 medium sized onion, sliced
  • 3 cloves garlic, minced
  • 1 Tbsp ginger, minced
  • 1½  cups water
  • 2 Tbsp fish sauce
  • 5 stalks green onions, cut into 1 inch length
  • salt and pepper to taste
  • 2 Jalapeño pepper, seeds removed and sliced into rings (optional)


1. Sprinkle fish with salt. Let sit for about 15 minutes. Dredge in flour. (I do this to make sure that the fish skin won't stick to the pan.) In a skillet over medium heat, fry fish in light olive oil until both sides are light brown. Remove from pan and place on a paper towel lined plate to drain oil.

2. In a large sauce pan or in the same skillet (if large enough), saute garlic, ginger, onion and tomatoes over medium heat in the olive oil used for frying the fish until tomatoes are soft.

3. Add water and fish sauce and bring to a gentle boil. Add the fried  fish. Lower heat and cover the pan. Simmer for about 3 minutes. Season with salt and pepper to suit your taste.

4. Add green onions and jalapeño pepper. Simmer for another 3 minutes. Remove from heat and let sit for a while to allow the sauce to further absorb the flavor of the fish.

5. Transfer to a serving plate. Serve with hot rice!