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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


  • 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


    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.