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| Course | Main course |
|---|---|
| Place of origin | The Philippines |
| Serving temperature | Hot |
| Main ingredients | Fish,tomato,eggs |
Sarsiado (also sometimes spelled assarciado) is a fish dish from the Philippines which featurestomatoes and eggs.[1]
The name sarsiado comes from the Tagalog wordsarsa, meaning “sauce,” which is derived from the Spanish wordsalsa.[2][3] The term reflects the dish’s defining characteristic of fish cooked in a thick sauce made with tomatoes and beaten eggs.
Sarsiado is a fish dish from the Philippines[4] that features a sauce predominantly composed of tomatoes and eggs. Thebangus (ormilkfish) is cleaned by removing the gills and other parts, rubbed with salt and then washed afterwards to remove blood and other scum. It is then fried (usually shallow-fried, but deep-fried is not unheard of) at a high temperature until the fish is cooked. Thesarsa is then cooked in a separate saucepan—garlic, onions, and tomatoes are sauteed—in that order until cooked (with water sometimes added for moisture), and then beaten eggs are added and cooked to a rare doneness.[1] A souring element as well as a sweetening one may be added to thesarsa. Other fishes such astilapia are sometimes used in lieu of milkfish.
The sauce features aguisado: a sauté flavor combination of garlic, onion and tomatoes (although tomatoes are sometimes omitted, depending on the dish).
The dish is essentially a combination of two separate dishes:piniritong isda (fried fish), and tomato-scrambled eggs (for thesarsa), similar to Chinese stir-fried tomato and scrambled eggs.
A similar dish is the Philippine version ofescabeche, which also features fried fish topped with a sauce.
Some variants ofsarsiado include the use of salted dried fish (daing) or different local fish varieties. While the preparation remains largely the same, the choice of fish may alter the flavor and texture of the dish.[5][6]
