Tuesday, December 13, 2005

Fish Sarciado

fish egg sarciadoFish Sarciado Recipe

1-kilo fish, apahap, bacoco, or lapu-lapu
Salt and pepper to taste
Cooking oil for frying
3 cloves garlic, chopped
3 tablespoons cooking oil
½ cup finely chopped onions
1-1/2 cup finely chopped ripe tomatoes
2 tablespoons green onions, cut fine

Clean fish and rub with salt and pepper. Set aside an hour, then drain well.
Heat oil (sufficient to cover fish) in frying pan. Fry fish whole over medium heat until it is a light brown, not overcooked. Place on serving platter.
Sauté garlic in 3 tablespoons cooking oil until light brown. Add onions and cook only until transparent. Add tomatoes and continue cooking over low heat, covered, stirring occasionally until the mixture is the consistency of ketchup. Season to taste with salt and pepper. Remove from heat and pour over fish. Garnish with green onions.

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