Just like my earlier few recipes where there are similarities between one Filipino and one Middle Eastern dishes, fish sarciado here is what I call a counterpart of Imam Biyaldi. Almost everything else are similar except for the eggplant and the fish. Where the star of the dish is the eggplant in Imam Biyaldi, it is the fish in sarciado.
Sarciado is a term derived from the Tagalog (Philippine language) term “sarsa” or sauce in English. Interestingly, it also came from the Spanish term salsa, which is sulsa in Arabic.
The basic Filipino sarciado has eggs. In my recipe below, I have eggs as an optional addition, because Mommy L does not include it mostly, and we prefer them that way for it makes the sauce rather thick, which to begin with is the point. You may want to experiment the basic Filipino version and Mommy L’s. It is a matter of preference, or a matter of taste to be exact.
Imam Biyaldi reminds me of sarciado, and vice versa. They are a fascinating tandem.
- 1 k fish fillet (or any type of fish), fried
- 4 cloves garlic
- 1 medium-sized onion
- ¼ k fresh ripe tomatoes, chopped
- 3 tbsps chopped parsley
- Salt and pepper to taste
- 1 tbsp cooking oil
- Saute garlic in oil for half a minute. Add onions and stir for 2 more minutes or until the onions become transparent.
- Add tomatoes and cook till the mixture combines well. Add salt and pepper. Stir.
- Remove from heat and add chopped parsley. Stir again.
- Sprinkle cooked mixture over fried fish.
- Serve with plain rice and fried eggplants on the side.
- (The eggplants still make it to this dish :-))