Crispy Pampano Fish Sarciado with Tangy Tomato Sauce

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. 🏡❤️