Sarciadong Bangus (Pan-Fried Milkfish with Tomato Sauce)

I only like 'sarciado' in two fishes - bangus (fillet/belly - milkfish) and galunggong (mackarel scad). The tomato sauce enhances the flavor the way I like it that's why. So when I received frozen boneless bangus packs ,  without second thought, I decided to make this recipe. =D 

Sarciadong Bangus (Pan-Fried Milkfish with Tomato Sauce)

1kg of milkfish, boneless and sliced
2tsp salt
a dash of ground black pepper
juice of 1pc lemon
1/2cup of flour
oil for frying
1T garlic, chopped
1pc of medium-sized onion, chopped
1 1/4 cups of tomatoes, chopped
1/2cup water
2T soy sauce
salt and pepper, to taste
2pcs eggs, lightly beaten
2T spring onions, chopped *optional

How to do it:
Season bangus with salt, pepper and lemon juice.
Dredge in flour then fry until golden. 
Drain on paper towels and keep warm while making the sauce.
In a skillet, saute the onions and garlic.
Add the tomatoes, water and soy sauce. 
Allow the sauce to simmer for 5 minutes, adding some more water if it dries up too fast.
Pour in the beaten eggs and stir slowly to prevent the egg from forming into a big clump.
Season with salt and pepper.
When done, pour over the fried bangus then garnish with chopped spring onions.
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