Sarciadong Isda

Name: Sarciadong Isda
Yield: 4 Servings
Ingredients: ½ cup Diamond Crystal or ¼ cup Morton kosher salt, plus more; 4 6-oz. skin-on salmon fillets; 2 Tbsp. vegetable oil, divided; 3 large garlic cloves, chopped; 1 small onion, finely chopped; Johnny’s seasoning salt or kosher salt; Freshly ground black pepper (optional); 2 fresh or canned plum tomatoes, coarsely chopped; 1 Tbsp. cornstarch; 2 large eggs; 2 dashes of fish sauce (preferably Squid brand); Thinly sliced scallions (for serving)

By Melissa Miranda

February 9, 2021

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Photograph by Chona Kasinger, prop styling by Callie Meyer

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 notes

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