Crispy Pampano Fish Sarciado with Tangy Tomato Sauce
Chef RV Manabat & Nanay Rose adapted by JojoM
A Filipino classic—Fish Sarciado made with fried pampano, simmered in a tangy tomato, onion, and ginger sauce. Chef RV & Nanay Rose style!
Crispy Pampano Fish Sarciado with Tangy Tomato Sauce 🍅🐟
If there’s one dish that instantly brings you back to Filipino home kitchens, it’s Fish Sarciado. This comforting ulam combines the satisfying crunch of fried fish with a rich, tangy tomato sauce simmered with garlic, onions, and ginger. In this recipe, Chef RV and Nanay Rose highlight the use of pampano—a buttery, tender fish that stays moist even after frying. But don’t worry, tilapia or galunggong also make excellent alternatives. 🙌
Why This Dish Works
The beauty of sarciado lies in the contrast of textures and flavors. The crispy exterior of the fried fish is softened just slightly by the tomato-based sauce, while ginger and fish sauce add depth. A splash of vinegar balances the richness, and a pinch of sugar rounds out the tang. It’s a dish that feels humble yet festive, making it perfect for everyday meals or special Holy Week traditions. ✨
Tips for the Best Sarciado
- 🐟 Fry with care – Pampano has delicate flesh, so handle gently when flipping. Fry outdoors or with good ventilation to avoid lingering smells.
- 🍳 Egg twist – Add beaten eggs into the sauce if you want a heartier, almost stew-like version.
- ⚖️ Balance is key – A dash of vinegar cuts through the oiliness, while sugar keeps the sauce from being too sour.
Serving Suggestions
Serve your Fish Sarciado with steamed white rice and maybe a side of atchara (pickled papaya) for added freshness. This dish is all about spooning the tangy tomato sauce generously over both fish and rice. 🍚🔥
Everyday Filipino Comfort Food
Whether you’re using pampano, tilapia, or galunggong, this recipe captures the heart of Filipino comfort food—simple ingredients elevated by smart cooking techniques. It’s proof that the most memorable meals often come from the humblest kitchens. 🏡❤️
Crispy Pampano Fish Sarciado with Tangy Tomato Sauce
Chef RV Manabat & Nanay Rose adapted by JojoMA Filipino classic—Fish Sarciado made with fried pampano, simmered in a tangy tomato, onion, and ginger sauce. Chef RV & Nanay Rose style!
Chef's Tips
Fry fish outdoors or with good ventilation to avoid lingering fried fish smell.
Add beaten eggs into the sauce for a heartier version.
Balance flavors with just the right amount of vinegar, sugar, and fish sauce.
Tools Used
Frying Pan
Wok
Spatula
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Ingredients
Fish
Sauce
Instructions
Prepare the Fish
- 1
Clean and pat dry the fish.
- 2
Season lightly with salt.
- 3
Fry until golden and crispy, then set aside.
Make the Sauce
- 1
Sauté garlic in oil until golden.
- 2
Add onions and cook until soft.
- 3
Stir in ginger and tomatoes, cook until tomatoes break down into a sauce.
Season and Combine
- 1
Add vinegar and let it cook briefly without stirring to remove raw taste.
- 2
Season with fish sauce, sugar, and black pepper.
- 3
Add water if needed to loosen the sauce.
- 4
Pour sauce over fried fish and let simmer briefly for flavors to meld.
Comments & Reviews
Liza
7/22/2025
Just like how my nanay cooked it! The ginger twist is surprisingly good.
Carlo
6/30/2025
Tried with tilapia instead of pampano—still delicious with rice!
May
5/14/2025
I added eggs to the sauce like we do at home. Perfect Holy Week dish!
Nutrition Facts
Serving Size: 1 fish with sauce
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
