This dish is usually made from leftover fish fried the previous day. I didn’t have fried fish yesterday (much less leftovers!), but I had smoked kippers in the fridge (note that the recipe calls for ordinary fried fish, not smoked). So there was a struggle of whether I’d fry the fish or not (I don’t know what difference should it make, although I do like the crusty edges of fried fish in my sarciado), and the economy of time won.
The basic ingredients for this dish is fried fish, garlic, onion, tomatoes, fish/Thai sauce, pepper, spring onion and eggs. Today I added a cube of fish stock (just because I fancied it), and for sautéing I took the liberty of using olive oil—because the dish sounds Hispanic. Otherwise back home we would just be using the ordinary coconut oil or any other vegetable oil.
oil for sautéing
garlic (3 cloves, minced)
white onion (2 medium size, julienned)
big tomatoes (4, sliced)
fish/Thai sauce to taste
fried fish (3 halves)
pepper to taste
spring onions (3-5 stalks)
eggs (3, beaten)
1. In a large skillet, saute garlic and onions
2. Add tomatoes and put the lid on
3. When water from tomatoes run, splash some fish/Thai sauce and add fish. Put the lid on and leave for 2 minutes (Tip: if the tomato juice is running thick, you can splash a bit of water)
4. Flip the fish over. Be careful not to break them. Put the lid on and leave for 1 minute
5. Add pepper to taste, spring onions and beaten eggs. Keep stirring gently, not breaking the fish. When eggs curdle, your fish sarciado is ready to serve—with steaming rice!