Sarciadong Bangus (Milkfish Sarciado)

A simple every day bangus dish for you or your family. This dish is one of my favorite if I want to eat bangus and if I can’t think of any easy and delicious bangus recipes, this is what I always have in mind. Sarciadong bangus is easy to cook and will make a tasty and wholesome dish. The milkfish is first deep fried then you will cook eggs and tomatoes mixture that will serve as the sauce then you will combine them.

To cook sarciadong bangus; Clean the bangus by removing gills, scale and innards and cut each bangus into 5 pcs. Wash to remove blood and scales then sprinkle rock salt and coat the bangus thoroughly. Heat a pan with cooking oil and deep fry the bangus until crispy golden brown. Drain and set aside. In a wok or large saucepan, saute garlic and onion until fragrant and add in tomatoes. Stir cook for about 1 minute then pour water and simmer for 3 minutes. Add more water if it dries up too quickly. Pour in the beaten eggs and stir slowly to prevent the eggs from forming into a large clump. Season with salt, magic sarap and pepper. Then put the fried bangus on the egg mixture and stir until the fish are well coated with the mixture. To see the complete recipe with exact measurement of ingredients. continue reading.

Print Recipe

How to Cook Sarciadong Bangus (Milkfish Sarciado)

Prep Time8 mins

Cook Time19 mins

Total Time27 mins

Course: Fish Recipe

Cuisine: Filipino

Servings: 6 servings

Author: Manny

Ingredients

• 1 1/2 kilo medium size bangus or milkfish about 2 pcs
• 3 cloves garlic crushed
• 2 pcs medium size onions chopped
• 4 medium size tomatoes chopped
• 4 pcs eggs beaten
• 1 tsp. salt
• 1 tsp ground black pepper
• 1 tsp. granulated seasoning e.g. Magic sarap
• 3/4 cup water
• cooking oil for frying and sauteing
• rock salt for seasoning the bangus

Instructions

How to cook Sarciadong Bangus:

• Clean the bangus by removing gills, scale and innards and cut each bangus into 5 pcs.
• Wash to remove blood and scales then sprinkle rock salt and coat the bangus thoroughly.
• Heat a pan with cooking oil and deep fry the bangus until crispy golden brown. Drain and set aside.
• In a wok or large saucepan, saute garlic and onion until fragrant and add in tomatoes.
• Stir cook for about 1 minute then pour water and simmer for 3 minutes.
• Add more water if it dries up too quickly.
• Pour in the beaten eggs and stir slowly to prevent the eggs from forming into a large clump.
• Season with salt, magic sarap and pepper.
• Then put the fried bangus on the egg mixture and stir until the fish are well coated with the mixture. Serve hot.