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Filipino Sarciadong Isda - Pompano with Tomato-Onions and Egg Topping

The classic Filipino Sarciadong Isda – Fish with Tomatoes, Onions and Egg Topping is one of the easiest ways to prepare fish. You can use any whole white fish or fillet available. For this instance, I used a large, fresh pompano. We love the sweet-flavored, meaty fish and enjoy the salty topping of tomatoes, onions and egg that go with it. For best results, use fresh fish purchased the same day. This is an Asian in America recipe. Serves 2.
Course: Dinner, Fish, Lunch, Main Course
Cuisine: American, Asian, Filipino
Keyword: Filipino Sarciadong Isda Pompano Tomatoes Egg Topping
Servings: 2 people
Calories: 139kcal
Author: Asian in America recipe


  • 1.5 pounds fresh pompano fish cleaned, scales removed, scored; or use fillets
  • 2 Tablespoons calamansi juice for marinade (or lemon juice)
  • 1 teaspoon salt for marinade
  • 1 teaspoon ground black pepper for marinade
  • 2 Tablespoons vegetable oil
  • 1 whole medium-sized onion sliced
  • 3/4 cup cherry tomatoes sliced
  • 2 whole eggs beaten
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 to 2 stalks scallions sliced, for garnish
  • 1 to 2 pieces lemon or calamansi sliced for garnish
  • 1/8 cup patis (fish sauce) for side dipping sauce
  • for serving: boiled rice


  • Marinate the fish with calamansi (or lemon juice), salt and black pepper all over. Set aside for 15 to 20 minutes.
  • To cook the fish: Pre-heat the outdoor grill to high. Once heated to a temperature of at least 350 F, place the whole fish (or fillets) on the grill. Cook this amount for 15 to 20 minutes till fish is completely cooked. Turn the fish over for even cooking. When fish is cooked, set aside and cover to keep warm.
  • To cook the topping: In a small non-stick skillet, add the vegetable oil. Sauté the onions and tomatoes for 2 minutes till onions are translucent and tomatoes are soft.
  • To the skillet, pour the beaten eggs to the onion-tomato sauté. Season with salt and black pepper powder. Stir the egg-tomato-onion mixture for 2 to 3 minutes till ingredients are well-combined. Set aside.
  • To plate fish: Place the whole fish (or fillets) on a large serving platter. Pour the topping of tomato-onions and eggs. Garnish with chopped scallions and sliced calamansi (or lemon). Serve with a side dipping sauce of fish sauce (patis). Serve warm with boiled rice.
  • Cook's comments: I used a whole pompano for this recipe because it was what I purchased that day. Feel free to use other types of white fish or fillet preferred or more convenient. At other times, I've used tilapia or red snapper (lapu-lapu).
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Serving: 1g | Calories: 139kcal | Carbohydrates: 4g | Protein: 1g | Fat: 14g | Saturated Fat: 11g | Cholesterol: 4mg | Sodium: 2334mg | Potassium: 122mg | Fiber: 1g | Sugar: 2g | Vitamin A: 333IU | Vitamin C: 14mg | Calcium: 6mg | Iron: 1mg