Most of the time, leftover fried fish will no longer taste good when taken a day after it is cooked. But I don’t like to throw away food, especially when I think of the multitude of people around the world who have nothing to eat. (Bless my little heart.) So almost always, I end up cooking sarciado the next day so the fried fish will still become inviting.
But this recipe is not exclusive for leftover fish only. You can even have newly fried fish to add more flavor to an ordinary dish. The word sarciado simply means cooking or braising with sautéed tomatoes. And here’s a tip that I want to share: use tomatoes which are very ripe. And you can also speed up your cooking by mashing the tomatoes being cooked in oil.
- 1 kilo fish
- Salt and pepper (to taste)
- Cooking oil for frying
- 3 cloves garlic (chopped)
- 3 tablespoons cooking oil
- 1/2 cup onions (finely chopped)
- 1 1/2 cup ripe tomatoes (finely chopped)
- 2 tbsp green onions (finely sliced)
- Clean fish and rub with salt and pepper. Set aside for an hour and drain well.
- In a frying pan, heat enough oil to cover fish. Fry whole fish over medium heat until it is light brown. Do not overcook. Place on a serving platter.
- Saute garlic in 3 tablespoons cooking oil until light brown. Add onions and cook until transparent.
- Add tomatoes and continue cooking over low heat, covered. Stir occasionally until the mixture is the consistency of catsup. Season to taste with salt and pepper.
- Remove sauce from heat and pour over fish. Garnish with green onions.