Sarciadong Isda with Ampalaya and Tausi

Sarciadong Isda with Ampalaya and Tausi
Sarciadong Isda with Ampalaya and Tausi is one of my favourite version of fish sarciado. Adding the bitter ampalaya to a fish sarciado may be unusual to most but to a true blooded Ilocano this is one delish dish. For this recipe I used yellow fin bream fish that are abundant here in Australia, this may be substituted with any similar white flesh fish or even tilapia.
Sarciadong Isda with Ampalaya

For the ampalaya I used the Thailand variety which is less bitter compared to the native ampalaya that is normally use in our pinakbet. Cooking is basically the same with the usual sarciadong isda. The secret is to add in the fried fish to the simmering onion and tomato to let the juices sip in to the fish meat. Here is the recipe of my Sarciadong Isda with Ampalaya and Tausi.

Ingredients:

1 medium size yellow fin bream or any similar white flesh fish.
1 small size ampalaya, deseeded, sliced crosswise
2-3 cloves garlic, chopped
1 large size tomato, chopped
1 medium size onion, chopped
2-3 eggs, beaten
2-3 tbsp. tausi, fermented black beans, rinsed, drained
2-3 stalks parsley, chopped coarsely
salt
cooking oil

Cooking procedure:

Remove scales, clean and remove gills and innards of the fish. Wash thoroughly rinse and drain. Make a couple of diagonal slit on each side of the fish. Dash and rub including cavities with salt to taste. Heat generous amount of oil in a frying pan, when it starts to smoke fry the fish for about 3 to 5 minutes each side. The fish should be crisp on the skin and succulent on the inside, do not over fry. When done remove from pan and drain excess oil on kitchen papers and keep aside.

Fried Fish

Clean the same frying pan and heat 2 to 3 tbsp. cooking oil. Sauté the garlic, onion and tomato until lump. Add in 1/2 to 3/4 cup of water, bring to a boil and simmer about a minute. Add in the tausi and ampalaya and simmer for 2 to 3 minutes. Place the fish on top and the parsley.

Cooking Procedure - Ampalaya

Continue to simmer and scooping some of the liquid over the fish for 1 to 2 minutes. Season with salt to taste. Now add in the beaten egg and continue to cook undisturbed until the egg start to solidify then stir to break the egg and scoop some of the sauce over the fish for another minute. Serve hot with rice.

Cooking Procedure - Egg


Comments

  1. NonoyJune 21, 2011 at 5:09 PM

    I love Ampalaya so much; but I'll try the Thailand ampalaya since you said it's less bitter. Thanks you for sharing this recipe. :-)

    ReplyDelete
  2. ut-manJune 25, 2011 at 9:24 AM

    Hi Nonoy, Thanks for dropping by, yes the Thailand variety is less bitter.

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plant...
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor...
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s...
Read more