Sarciadong isda is a beloved Filipino comfort dish featuring pan-fried fish simmered in a savory tomato sauce with garlic and onions. This quick 30-minute recipe transforms simple ingredients into a flavorful meal that pairs perfectly with steamed rice. Whether you’re using freshly fried fish or giving new life to leftovers, this dish delivers the homey flavors of Filipino home cooking.
Growing up, sarciadong isda was my mother’s clever way of transforming yesterday’s fried fish into an entirely new meal. The combination of crispy fish soaking up garlicky tomato sauce brought excitement to our dinner table. This family recipe has stayed with me through the years, with just one addition: a splash of fish sauce for extra umami depth. Every time I make it, I’m transported back to my childhood kitchen.
What is Sarciadong Isda?
The name “sarciadong isda” combines two elements: “sarciado,” which refers to food cooked in tomato sauce, and “isda,” meaning fish in Tagalog. This dish is the ultimate example of Filipino resourcefulness, traditionally made with leftover fried fish to create a completely different eating experience. The crispy fish softens slightly as it absorbs the tangy, savory sauce, creating a perfect balance of textures and flavors.
Think of it as the Filipino answer to fish in tomato sauce, but with the distinct flavor profile of garlic, onions, and that characteristic Filipino touch of fish sauce for umami.
Why You’ll Love This Recipe
Quick and Easy – Comes together in under 30 minutes, perfect for busy weeknights
Budget-Friendly – Uses simple, affordable ingredients you likely already have
Reduces Food Waste – Transforms leftover fried fish into a new meal
Family-Approved – Mild enough for kids but flavorful enough to satisfy adults
Authentic Flavor – True Filipino home cooking that brings comfort and nostalgia
Versatile – Works with virtually any type of fish and accommodates many variations
Ingredients You’ll Need
For the Fish
Fish fillets or whole fish – Seabass, tilapia, milkfish (bangus), mackerel, haddock, halibut, or hake all work beautifully. Use firm white fish that holds its shape when simmered. This recipe uses seabass fillets for convenience.
Neutral oil for frying – Vegetable, canola, or sunflower oil
For the Sauce
Garlic – Garlic is essential for authentic flavor.
Onion – Shallots give a more authentic Filipino taste if available.
Tomatoes – fresh or tinned. Fresh tomatoes create the best texture and flavor.
Fish sauce – Added for umami depth. Substitute with soy sauce if needed.
Water or stock – A splash to create sauce consistency, especially if using less watery tomatoes. Fish or chicken stock adds extra flavor.
Salt and pepper – To taste
Neutral Oil for sautéing
How to cook Sarciadong Isda
Step 1: Prepare the Fish
If using fresh fish, heat oil in a pan over medium-high heat. Season the fish with salt and pepper. Fry until golden brown and crispy on both sides, about 3-4 minutes per side depending on thickness. Remove from the pan and drain excess oil on paper towels. Set aside.
If using leftover fried fish, bring it to room temperature while you prepare the sauce.
Step 2: Sauté the Aromatics
In the same pan (or a clean one if you prefer less oil), heat 2 tablespoons of oil over medium-high heat. Add the chopped garlic and sauté until golden brown and fragrant, about 1-2 minutes. Stir frequently to prevent burning, as garlic can turn bitter quickly.
Step 3: Cook the Onions
Add the sliced onions to the pan and cook until they become soft and translucent, about 3-4 minutes. Stir occasionally to ensure even cooking.
Step 4: Build the Tomato Sauce
Add the tomatoes to the pan. Using the back of your spoon, press and mash the tomatoes as they cook. This helps break them down into a sauce-like consistency. Let the mixture simmer for 5-7 minutes until the tomatoes have softened and released their juices, creating a thick sauce. If the mixture looks too dry, add a splash of water or stock.
Step 5: Simmer the Fish
Gently place the fried fish into the tomato sauce. Spoon some sauce over the top of the fish. Let it simmer for 3-5 minutes, allowing the fish to absorb the flavors. Be careful not to break the fish apart when turning or moving it.
Step 6: Season and Serve
Add fish sauce, salt, and pepper to taste. Start with 1 tablespoon of fish sauce and adjust according to your preference. Give it a gentle stir, turn off the heat, and serve immediately with steamed rice.
What fish to use for sarciadong isda?
To make this dish I used seabass fillet to make cooking time shorter. Of course, use fresh and any type of firm white fish but the cooking time if cooking from fresh would be a little longer than indicated in the recipe.
Choosing the Right Fish for Sarciadong Isda
The beauty of sarciadong isda is its versatility. Nearly any firm white fish works well in this dish.
Best Fish Options:
In the Philippines:
– Milkfish (Bangus) – The most traditional choice with rich, oily flesh
– Mackerel scad (Galunggong) – Rich flavor, holds shape well, widely available and affordable
– Tilapia – Mild flavor, widely available, holds shape well
– Mackerel (Alumahan) – Rich and flavorful, great for this saucy preparation
Outside the Philippines:
- Seabass – Firm texture, mild flavor, readily available
- Haddock – Flaky and delicious, affordable option
- Halibut – Premium choice with excellent texture
- Hake – Budget-friendly with good flavor
- Snapper – Sweet flesh that works beautifully in tomato sauce
- Cod – Widely available, though can be delicate
Tips for Fish Selection:
- Choose fish with firm flesh that won’t fall apart during simmering
- Fillets cook faster than whole fish and are easier to eat
- Whole fish with bones adds more flavor to the sauce
- . Leftover fried fish from any fish variety works perfectly
- . Oilier fish like mackerel and milkfish create a richer sauce
Sarciadong isda with egg
While this recipe follows my family’s traditional egg-free version, many Filipino cooks add eggs to create a thicker, richer sauce. Here’s how to do it:
Method 1: Scrambled Egg Style
Beat 2 eggs in a bowl. A few minutes before the dish is done, push the fish to the side of the pan and pour the beaten eggs into the sauce. Let them set slightly, then gently fold them into the sauce. This creates ribbons of egg throughout the dish and thickens the sauce naturally.
Method 2: Stir-Fry Style
After sautéing the garlic and onions, add the beaten eggs and scramble them with the tomatoes. Add water or stock to create a sauce, then add the fried fish and simmer. This method creates a more integrated, thicker sauce from the start.
Method 3: Cornstarch Slurry (No Eggs) – Sacricadong Isda without Egg
If you want a thicker sauce without eggs, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the simmering sauce and cook for 1-2 minutes until thickened. This keeps the dish egg-free while achieving a thicker consistency.
Tips for Perfect Sarciadong Isda
For the Best Flavor:
- Don’t skip the fish sauce – it adds essential umami that makes this dish distinctly Filipino
- Use fresh tomatoes when possible for the brightest flavor
- Let the tomatoes cook down properly to concentrate their flavor
- Taste and adjust seasoning at the end – every batch of tomatoes has different acidity levels
Cooking Tips:
- Don’t overcrowd the pan when frying fish – work in batches if needed
- Make sure your oil is hot enough before frying (test with a small piece of fish)
- Save some frying oil to use for sautéing the aromatics for extra flavor
- Be gentle when adding fish to the sauce to keep it intact
- If using whole fish, score it before frying for even cooking
Texture Tips:
- For crispier fish that stays firmer in the sauce, simmer for only 2-3 minutes
For fish that’s more integrated with the sauce, simmer longer (5-7 minutes)
- The sauce will thicken as it cools, so it may look thin when hot but perfect when served
- If your sauce is too thick, add a splash of water or stock
Time-Saving Tips:
- Use leftover fried fish to skip the frying step entirely
Canned diced tomatoes work in a pinch (use one 14-oz can)
- Pre-chop garlic and onions the night before
- Make a double batch of sauce and freeze half for next time
Recipe Variations
Regional Variations:
- Bicolano Style – Add coconut milk for a creamier sauce with a hint of sweetness
- Ilocano Style – Include bagoong (fermented fish paste) instead of fish sauce for a funkier umami note
- Visayan Style – Add a touch of vinegar for extra tanginess
Vegetable Add-Ins:
- Bell peppers – Add diced red or green bell peppers with the onions for sweetness and color
- Green beans – Toss in trimmed green beans for added nutrition and texture
- Eggplant – Sliced eggplant works wonderfully, absorbing the tomato sauce
- Leafy greens – Add spinach or bok choy in the last minute of cooking
Protein Swaps:
- Sarciadong Hipon – Use shrimp instead of fish
- Sarciadong Manok – Substitute with chicken pieces
- Sarciadong Itlog – Make it vegetarian with hard-boiled eggs
Flavor Twists:
- Add a pinch of sugar to balance acidity if your tomatoes are very tart
- Include a bay leaf while simmering for aromatic depth
- Finish with fresh basil or cilantro for an herbal note
- Add chilli peppers or red pepper flakes for heat
Storage and Reheating
How to Store:
Let the sarciadong isda cool completely to room temperature. Transfer to an airtight container with a tight-fitting lid. Store in the refrigerator for up to 3 days. The sauce will thicken considerably as it cools, which is normal.
How to Reheat:
– Stovetop: Place in a pan over medium-low heat. Add a splash of water or stock to loosen the sauce. Heat gently for 5-7 minutes until warmed through, stirring occasionally.
– Microwave: Transfer to a microwave-safe dish, cover loosely, and heat in 1-minute intervals, stirring between each, until hot.
Storage Tips:
1. Store fish and sauce together – they’re better as one dish
2. The fish will soften further during storage, which many people prefer
3. Don’t freeze this dish, as the texture of the fish and tomatoes degrades when frozen
4. If meal prepping, slightly undercook the fish so it doesn’t become mushy when reheated
Frequently Asked Questions
Can I use frozen fish?
Yes, but thaw it completely and pat it very dry before frying. Excess moisture will cause the oil to splatter and prevent the fish from getting crispy.
What if I don’t have fish sauce?
Substitute with soy sauce for umami flavor. You can also use a combination of soy sauce and a squeeze of lemon juice to mimic the salty-tangy profile of fish sauce.
Can I make this with canned tomatoes?
Absolutely. Use one 14-ounce can of diced tomatoes, including the juices. You may not need to add additional water since canned tomatoes are already quite liquid.
Why is my sauce watery?
This can happen if your tomatoes are very juicy. Let the sauce simmer longer uncovered to evaporate excess liquid, or add a cornstarch slurry to thicken it.
Can I bake the fish instead of frying?
Yes, for a healthier version, bake seasoned fish at 400°F (200°C) for 12-15 minutes until cooked through and slightly crispy. Then proceed with the sauce as directed.
Is this dish spicy?
No, traditional sarciadong isda is not spicy. However, you can add chili peppers or serve with a side of spicy vinegar for those who want heat.
What rice goes best with this?
Plain steamed white rice (jasmine or medium-grain) is traditional and perfect for soaking up the sauce. Brown rice works too for a healthier option.
Can I make the sauce ahead of time?
Yes, make the tomato sauce up to 2 days in advance and store in the fridge. When ready to serve, reheat the sauce, then add freshly fried fish and simmer briefly.
Serving Suggestions
Sarciadong isda is best served family-style with:
Steamed white rice – Essential for soaking up the delicious sauce
Atchara (pickled papaya) – Provides a refreshing, tangy contrast
Ensaladang labanos– A simple Filipino side salad
Ginisang gulay – Sautéed vegetable medley
Soy Sauce Vinegar DIpping Sauce – For those who want extra seasoning
If you enjoyed this sarciadong isda, why not try more fish and seafood recipes like Pesang Isda, Paksiw na Isda, Sinigang na Isda or Crispy Battered Fish for a quick and easy weeknight family meal?
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Let’s get cooking!
SARCIADONG ISDA
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.
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