Sarciadong Isda
This version of sarciadong isda is from Melissa Miranda of Seattle’s Musang, a Filipinx community space and restaurant. “My dad used to go offshore perch fishing in Ocean Shores and he’d make this sauce for me and my mom. Then we’d fight over it, because it’s so good—but also so simple. It’s just sauteed garlic, onion, tomato, Johnny’s seasoning salt, and a little fish sauce if you want it.” Miranda uses a cornstarch slurry to help bind the egg into a velvety, rich sarciado sauce, an ideal counterpart to the fish, which she serves on top so it stays crispy.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Whisk salt into 8 cups cold water in a large bowl to dissolve. Add salmon and cover. Let sit at room temperature 1 hour. Remove salmon from brine; pat dry.
Step 2
Heat 1 Tbsp. oil in a medium saucepan over medium-high. Cook garlic, stirring often, until golden, about 2 minutes. Add onion, season with seasoning salt (or kosher salt and pepper), and cook, stirring often, until translucent, about 3 minutes. Add tomatoes; cook, stirring and mashing, until beginning to stick to pan, about 35 minutes. Add 1 cup water. Bring to a simmer; cook, reducing heat if needed, until saucy, about 5 minutes. Let tomato sauce cool at least 1 minute.
Step 3
Stir cornstarch and ¼ cup water in a small bowl. Lightly beat eggs in another small bowl to blend. Add tomato sauce a little at a time, whisking to blend after each addition. Return tomato sauce to pan; whisk in slurry. Bring to a simmer over medium heat; cook, stirring, until thickened, about 1 minute. Season with fish sauce. Reduce heat to low and keep tomato sauce warm.
Step 4
Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Season salmon lightly with salt and pepper. Cook, skin side down, pressing fillets gently with a fish spatula, until skin is deeply browned and crisp, about 5 minutes. Turn over and cook until flesh is opaque throughout, about 3 minutes.
Step 5
Divide tomato sauce among plates; top with fish, skin side up, then scallions.
