I thought of my dad when I cooked this Salmon and Shrimp Fish Sarciado last week. It was the week of Father’s day and I traditionally try to cook all dad’s favorites this time of year. Dad loved to have a fish dish for dinner. He firmly believed in the health benefits of eating fish and vegetables, the latter grown in our backyard. I guess this must be why we had fish for dinner nearly every day when I was growing up. I followed what my parents did for my own household. When my sons were growing up, we had fish and vegetables regularly, no questions asked. To this day, we enjoy seafood dishes with relish. One of our favorite ways to enjoy fish is to cook it a la “sarciado” (say “sars-siya-doh”) which is a Filipino way of topping the fish with scrambled eggs, tomatoes and onions. The sensation of softly scrambled eggs mixed with sautéed onions and sweet tomatoes are amazing served atop pan-fried fish.
I did a slightly different variation on this traditional Filipino fish dish by using a salmon fillet instead, added some fresh shrimps and used slices of the huge leeks I just got from the farmer’s market. It was unbelievably delightful over a bed of fragrant jasmine white rice that spewed off its aromatic steam while I put everything on the table. It was such a simple, fast way to make dinner. My dad would have loved the way I put together seasonal vegetables on fresh seafood.
Salmon and Shrimp Fish Sarciado
- Large skillet: 10 or 12 inches in diameter (must fit the fish)
- 3/4 pound salmon fillet or whole fish one whole piece or 2 small fillets
- 1 whole lemon for the juice
- 1/4 cup soy sauce
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 1/4 cup vegetable oil divided, use half for pan frying salmon
- 1 whole onion chopped
- 2 stalks scallion whites sliced
- 1 whole large tomato chopped tomato
- 1/4 pound large-sized fresh shrimps about a cup, peeled, deveined, head and tails removed
- 2 Tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper powder
- 2 whole eggs beaten
- for serving: steamed jasmine white rice
- Pre-marinate the salmon fillet with lemon juice, soy sauce, salt and pepper for 15 to 30 minutes. Cover and refrigerate till ready to pan fry (do not exceed this time when marinating fish before cooking ).
- Using a large skillet, over medium high heat, add the cooking oil. After 1 to 2 minutes when the oil is hot, add the butter. Place the salmon fillets in the skillet and pan fry for about 20 to 22 minutes for this amount or till thoroughly cooked. Use a turner to flip the salmon fillets over half way through cooking so that they cook evenly. When salmon is cooked, remove from pan and drain on parchment paper or paper towels to remove excess oil. Set aside while you cook the eggs-tomato mixture.
- Use the same large skillet and add the rest of the cooking oil. After oil has heated up in 1 to 2 minutes, add the onions and sliced leeks. Cook onions and leeks for about 2 to 3 minutes. Add the tomatoes and shrimps. Cook for 5 to 6 minutes more till tomatoes get soft and shrimps turn a light pink.
- In a small bowl, beat the eggs quickly. Then pour this into the skillet with the sautéed onions, tomatoes, shrimps. Make sure the heat is lowered to a medium low so that the eggs do not get too dry. The scrambled eggs will cook in about 2 to 3 minutes. Using a turner or cooking spoon, try to break up the eggs by slicing in different directions to have a “scrambled” look. Blend together with the rest of the onions, tomatoes and shrimps. Season with salt and pepper.
- Arrange the salmon fillets on a platter. Pour the egg-shrimp-onion-tomato mixture over the fillets. Serve hot with steamed jasmine white rice.
- Cook's comments: If possible, cook fresh seafood the same day purchased for best results.
Hello, Friends! Please DO NOT plagiarize, lift, or copy verbatim my original recipes. All the images and content here are owned by Besa-Quirino LLC and COPYRIGHT PROTECTED. This means BY LAW you are NOT allowed to use my photos or content on your websites, videos, books, TV programs, or media content without prior permission. If you want to republish this recipe, please re-write it in your own words and simply link back to this blog to give proper attribution. It’s the LEGAL thing to do. Thanks for your cooperation. Email me at [email protected]
Notes on Nutrition: The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary. The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe? I have more classic recipes inspired by my late mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]