Early this morning, as we were thinking what to cook for brunch, we remembered that we have still have galunggong in the freezer. Our original plan is to have it just fried and crispy, then my husband wanted to have it as sarciado. Thanks to Mama Mel’s sarciado recipe, I texted her to get the recipe. 😀 Just added some ingredients.
It’s my first time to eat and cook Sarciadong Galunggong. I didn’t expect that this simple dish can be yummy and tasty. Because of my joy with this dish, I want to share it also! 😀
- 1/2 kilo Galunggong (preferably smaller size) 6pcs. Tomato (sliced thinly)
- 1pc. Whole Garlic (minced)
- 2pcs. Medium size Onion (minced)
- 1/2 tsp. Magic Sarap seasoning
- Put salt and rub on the fish then wash it. This is to remove/minimize the smell and taste of being fishy
- After washing thoroughly, put ample salt for frying.
- Deep fry the fish until crispy. Then let the oil drip before setting it aside.
- On a sauce pan, heat the pan and put a little oil. Saute the garlic until golden brown but not too much. Then add the onions, until caramelize.
- Add the tomatoes, a dash of salt and pepper. Put on cover and let it boil.
- When the tomatoes are soften, add half cup water. Cover and let it boil.
- When it boils, smash the tomatoes then add sugar (depending on your taste) and Magic Sarap. Let the liquid thicken. Add sugar and salt as needed. Make sure that the taste is more on sweet and somehow sweeter than your preferred because you will put the fish still.
- When you are done with the sauce, put in the fried fish. Stir it slowly with the sauce until covered. Let it boil one time then remove it from the pan to avoid over cooking.
- Remove the fish first and arranged it in parallel to one another in a large plate then pour the sauce over the fish. Plate it properly for a more presentable look. You can also add greens on top or at the side for added color.
Enjoy the dish! Give me a feedback on how you think of this dish or if you made any additional to make it better 😀