AuthorBiteSizedSarciadong Pompano gets a delicious twist in this version, where tamarillo takes center stage in place of the usual tomatoes. Tamarillo, also known as the tree tomato, brings a unique tangy-sweet flavor that elevates this Filipino classic to a whole new level. Paired with the rich, buttery flavor of pompano fish, this dish is a vibrant fusion of tradition and creativity.
The recipe begins with golden-fried pompano, its delicate flesh perfectly crisp on the outside yet tender inside. The star of the sauce is the tamarillo, which is simmered with sautéed garlic and onions to create a robust and flavorful base. Tamarillo’s natural tartness is balanced with a hint of sweetness, resulting in a sauce that’s bold, tangy, and deeply savory. A dash of fish sauce and black pepper enhances the flavors, tying them together in harmony.
To add texture and depth, beaten eggs are gently swirled into the simmering sauce, creating silky ribbons that coat the fish beautifully. Fresh herbs like spring onions or cilantro garnish the dish, adding a pop of color and a refreshing finish. The sauce seeps into every bite of the pompano, making it irresistible when paired with steamed rice.
This Sarciadong Pompano with tamarillo isn’t just a dish; it’s a celebration of local flavors with a fresh twist. Perfect for family dinners or special occasions, it’s a meal that’s both comforting and exciting. The combination of tender pompano and the zesty, rich tamarillo sauce promises a dining experience that’s as satisfying as it is memorable. One taste, and this reimagined classic is sure to become a favorite on your table!
Season the fish with salt and pepper then coat it with cornstarch.
In a frying pan with cooking oil over high heat, fry the fish until crispy on both sides. Set this aside.
Heat some cooking oil in a pan over low heat and saute the red onion, garlic, and tamarillo.
Add the fish sauce and water then simmer for five minutes. Gradually add the eggs until the sauce thickens.
Top the sauce over the fried fish then garnish with spring onions. Serve with rice.
Ingredients
Directions
Season the fish with salt and pepper then coat it with cornstarch.
In a frying pan with cooking oil over high heat, fry the fish until crispy on both sides. Set this aside.
Heat some cooking oil in a pan over low heat and saute the red onion, garlic, and tamarillo.
Add the fish sauce and water then simmer for five minutes. Gradually add the eggs until the sauce thickens.
Top the sauce over the fried fish then garnish with spring onions. Serve with rice.
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