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[Recipe] Sarsyadong Bangus (Fried milkfish cooked in tomato, onions and beaten eggs)

Sarsyadong Bangus

Sarsyado is a simple method of cooking a variety of fish species in Filipino cuisine. Typical fishes cooked in this fashion includes bangus (milkfish), galunggong (round scad), tilapia, dalagang bukid (yellowtail fusilier), and lapu-lapu (grouper). The interesting thing about this dish is that the fish is always fried first and in fact looks just like fried fish slathered in thick egg sauce. This is similar to other fried fish + sauce dishes such as escabeche and whole fried fish with sweet sour sauce. The dish may be simple but it remains to be a favorite among Filipinos who grew up eating such traditional fare. I personally have fond memories eating this dish when I was young usually using tilapia or galunggong.

2 pcs of medium-sized bangus (milkfish) - scales, gills, and innards removed and cut into 5 sections per fish
4 medium-sized tomatoes, diced
2 medium-sized eggs, lightly beaten
1 medium onion, diced
1 clove garlic, minced
3 Tablespoons vegetable oil
salt and pepper to taste
Spring onions (for garnish) - finely chopped, optional

Season the milkfish with salt and pepper and using a medium saucepan, fry the fish in vegetable oil until browned on medium heat. Set aside the fried fish. Using the same saucepan, sauté the onions and garlic until caramelized. Add the tomato and cook further until slightly mushy and add 2 cups of water. Bring to a boil then add the slightly beaten egg gradually while mixing thoroughly until the broth thickens in consistency. Add the fried fish and coat with the thickened sauce. Season to taste and garnish with spring onion if desired.   

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