Sarsiadong Bangus (Milkfish in Special Tomato and Egg Sauce)

‘Bangus’ is the Filipino term for ‘milkfish’. It is the country’s national fish symbol. A very versatile food ingredient. It can be made into several tasty recipes. One unique recipe in the Philippines is called ‘Sarsiadong Bangus’. It is a tomato based recipe that is prepared in a unique manner. Truly a Filipino original. Also, milkfish was once found only endemic in the country but today, it is raised in other nations too since starter cultures of the food fish was exported several years ago. Still, some of the local harvest of the fish is being exported to other countries. So now you may be able to buy it from some specialty stores in other countries as well so no problem with sourcing the fish for trying out this very unique and simple recipe.

Ingredients:

1 ½ kg Bangus (cut into serving sizes)

3 pcs. Eggs (beaten)

½ kg Tomatoes (quartered)

5 cloves Garlic (minced)

1 pc. Onion (medium, thinly sliced)

3 thin slices Ginger (fresh and peeled about 1 tbsp.)

¼ tsp. Black pepper powder

2 cups Water

¼ cup Celery (chopped)

½ tsp. Iodized salt

¼ tsp. Iodized salt (for seasoning the bangus)

1 tbsp. Safflower oil (for sautéing)

1 cup Safflower oil (for deep frying the fish)

Cooking Instruction:

In a bowl, rub the bangus with ¼ tsp. Iodized salt and set aside for at least 5 minutes. Heat the 1 cup of oil in a Teflon coated wok and fry the fish to brown both sides. Set aside the fried fish on paper towels to remove excess fat.

Remove most of the oil used in frying the bangus and leave about 1 tablespoon of oil on the wok. Turn up the heat and sauté on the oil the garlic, onion, and ginger until the garlic turns golden brown and the onion starts to caramelize. Add the tomatoes and stir. Cover and let cook for about 2 minutes. After the time has elapsed. Remove the cover and add the celery, salt, and black pepper, mix. Place on top of the celery with tomatoes the fried fish and add the water. When the liquid starts to boil, add the salt, and the egg. Cover and cook for an additional 15-20 minutes. Serve with either plain bread or as customary in the Philippines, over plain steamed rice.