Sarciadong Tilapia (Tilapia Braised in Sautéed Tomatoes)

Sarciadong Tilapia (Tilapia Braised in Sautéed Tomatoes)

Hello Everyone! I hope everyone had a much better than weekend than I did! I say this because I got called to work on Sunday for an event; it was towards the end of a Saturday work day and I was excitedly looking forward to a do-nothing Sunday when I got a text from my supervisor asking if I was free to work and help out with an event. I sighed when I saw the message, and was tempted to say “no I’m not free because it’s Sunday”. I probably would’ve gotten an earful on the Monday though, so being the ever so star employee (no not really) that I am, I said “yes I’m free”. So there went my only day off. I’m definitely looking forward to this weekend though for the long weekend; 3 days off (including Sunday) and a short start to next week! I’ll definitely be using this time to experiment in the kitchen.

Anyway, that aside, the recipe that I will be sharing with everyone tonight is a classic favourite in the Geronimo household. Ever since I was a little kid, this dish will always somehow make it’s way to the table either for a delicious lunch, or a warm hearty dinner. Sarciado (sar-shee-ah-doh) is a fish dish from the Philippines that predominantly features tomatoes and eggs. The name sarciado in the Tagalog language means cooked with a thick sauce where the word “sarsa” is derived from the Spanish word “salsa” meaning sauce.

It is essentially a combination of two separate dishes: “piniritong isda”(fried fish), and a tomato-scrambled eggs “sarsa” sautéd in a flavour combination of garlic, onions, ginger, and fresh tomatoes. Traditionally, the dish was developed as a way to make leftover fried fish into a whole new dish that is both appetising and hearty. It may seem strange to put fish and eggs together, but trust me, they do go very well together. Having said this though, the dish does not solely rest its fate on leftover fried fish – there’s not stopping you to whip up this dish using a freshly fried fish of any kind really – mackerel, snapper, grouper, or even tilapia works well. For the recipe that I will be sharing tonight, I have chosen to fry up some beautiful fresh saltwater tilapia.

Sarciadong Tilapia (Tilapia Braised in Sautéed Tomatoes) Ingredients

PREP TIME 20 MINS | COOKING TIME 30 MINS | SERVES 4

INGREDIENTS

  • 2 whole tilapia (about 500g each), gutted, scaled, and cleaned
  • 1 cup fish stock*
  • 2-3 garlic cloves, minced
  • 2 medium-sized tomatoes, diced
  • Thumb-sized ginger, peeled and sliced thinly
  • 1 large free range egg, lightly beaten
  • 1 small brown onion, halved and then sliced thinly
  • Ground sea salt and black pepper, to taste
  • Fish sauce, to taste
  • Turmeric powder
  • Spring onions, chopped
  • Vegetable oil, for frying

*I have a lot of fish heads and bones left over from the previous two recipes which can be found here and here, so I decided to drop them into a pot of water together with salt, garlic cloves, whole black peppercorns, ginger slices, and some dried bay leaves. Left to simmer for about 45 minutes to an hour and you’ve got yourself a lovely fish broth. Alternatively you can just use water instead of fish stock.

METHOD

  1. Heat about 1/4 cup of vegetable oil in a large frying pan over medium-high. Season the tilapia fish with ground sea salt, pepper, and rub the turmeric powder into the fish. Fry the fish until golden and cooked through, about 4-5 minutes and then flip the fish over and cook the other side for a further 3-4 minutes. Once done, transfer to a plate lined with a paper towel to soak up any excess oil. (If you are using leftover fish, skip this part and move on to step 2).
  2. Remove some of the oil from the large frying pan, leaving about a tablespoon behind. Bring the heat down to medium and sauté the ginger and minced garlic together until fragrant and golden brown, about a minute. Add the onions in and cook until soft, a further 1-2 minutes.
  3. Add the tomatoes, toss and leave to cook until the tomatoes are soft, about 2-3 minutes. Once soft, add the fish stock (or water) and cook for a further 3-4 minutes until the sauce is brought to a simmer. Season with a bit of fish sauce, adjust to your liking, and ground black pepper.
  4. Place the fish in the pan and cover it with the sauce while leaving it to braise (quickly), about 5 minutes. Pour the egg into the sauce and quickly mix until well combined. Turn the heat off before the egg completely solidifies.
  5. Transfer to a serving dish and top with some chopped spring onions (unlike me where I completely forgot, though optional). Serve immediately with hot steamed rice and enjoy!

Sarciadong Tilapia (Tilapia Braised in Sautéed Tomatoes)

BON APPÉTIT

– Ally xx

myTaste.com

In Asia Restaurant & Bar - DESSERT: POPULAR POPCORN PARFAIT

In Asia Restaurant & Bar

Hello Everyone and welcome back to an all new Review Sunday! I think I will keep the introduction short today just because you’re about to dive into a 2200 word review below and I’m already tired of typing and spinning words out of my brain at this hour of the night. Seriously though, if university essays were this easy to write in less than 4 hours, I’d never hate writing essays (most probably)…

About three months or so, I actually don’t remember, I attended a talk organised by General Assembly on the Business of Food Blogging. It was there that I met Brendon D’Souza from brendonthesmilingchef, and he was indeed a happy smiling chap. Last week he invited me and a few other bloggers for an Instagram Meet Up at In Asia Restaurant and Bar in North Strathfield. He told an interesting story about how he came to know about this restaurant; basically he and his family were driving along looking for a place to hold his graduation dinner. They came across In Asia and I think he pretty much fell in love with the food here and even said that the Popular Popcorn Parfait dessert sold it for him. He met the owner of the restaurant and talked about organising a food blogger’s event to basically build up a social media presence of the restaurant. I’m really glad that Brendon organised this event because it was definitely a great experience for not just me, but for everyone else who was a part of the night. I met a lot of other food bloggers, and shared a few laughs over the night as we all started getting a bit tipsy from the drinks.

Let’s get straight into their menu and what I thought of their awesome dishes:

In Asia Restaurant & Bar - COCKTAILS: SUGAR FLOSS MARTINI
COCKTAILS: SUGAR FLOSS MARTINI
Vodka, fresh strawberries and limes, with candy floss ($16.00)

I remember seeing one of the blogger’s ordering this drink across the other table. Rachael and Angela, who were seated in front of me, bolted over to take a picture of this very photogenic drink that looked like a fluffy unicorn. I wasn’t bothered to get up, only because I was sitting on the inside of the booth(?), not sure what kind of seating it was, but it meant that I had to ask people to get up for me, slide over, and then get out. When the girls returned, we decided to all order a cocktail each and share so that we could get a taste of what In Asia had to offer. I really liked this drink, mainly for the fairy floss and vodka combination, but you can’t really go wrong with strawberry and lime.

In Asia Restaurant & Bar - COCKTAILS: TOBLERONECOCKTAILS: TOBLERONE
Baileys, Frangelico, Kahlua, cream, chocolate syrup, and Toblerone shavings ($16.00)

This was something that I’ve not actually seen before elsewhere, but then again, I’ve only been to how many bars in my life? Yeah, not a lot. Anyway, this was by far my favourite cocktail of the night; alcohol and chocolate? Don’t mind if I do! I’m not a heavy drinker myself, but I’d definitely have 2 or 3 more glasses of this. For me, I couldn’t really taste the alcohol, but that’s okay because it tasted more like a chocolate drink to me, and I like that!

In Asia Restaurant & Bar - COCKTAILS: FINE LYCHEE DAIQUIRI
COCKTAILS: FINE LYCHEE DAIQUIRI
Bacardi, Soho Lychee Liqueur, fresh lychees, and lime ($16.00)

I am currently obsessing over lychees so this drink was also a favourite of mine that night. Loved the sweetness of the lychee paired with a tangy lime. I very much enjoyed this drink and would definitely come back for more of this… And the two above as well *cheeky grin*

In Asia Restaurant & Bar - ENTRÉE: PAN-SEARED CANADIAN SCOLLOPS
ENTRÉE: PAN-SEARED CANADIAN SCOLLOPS
with chilli purée and lime sauce, fresh pear ($15.00)

I love love love love LOVE scollops. Have I told you how much I really love scollops? Well, as you can tell for my love of scollops, it is without a doubt that this was my favourite entrée of the night. The scollops were cooked perfectly and surprised me with that great kick of heat. I say surprised because I wasn’t expecting it to be that big of a kick to my mouth. I found it quite spicy to my liking at first, but loved it as I had more of it. The pear was a nice touch of freshness to the dish as well.

In Asia Restaurant & Bar - ENTRÉE: BARBECUED CALAMARI
ENTRÉE: BARBECUED CALAMARI
with pickled papaya, fennel, cashew nuts, and crispy pork crackling ($15.00)

I honestly cannot remember what my tastebuds were going through when I had this dish. I mean, it was not a bad dish, but I feel like I didn’t have an overwhelming reaction towards the dish like I did with the other entrée dishes. The calamari was cooked well, and the salad was dressed nicely too. I like how they’ve added the crispy pork crackling in the dish for that added crispy element, but they were all gone before I could get any onto my plate (yes, most of the bloggers who I shared the dish with picked most of the crackling out)!

In Asia Restaurant & Bar - ENTRÉE: BETAL LEAF OF POACHED PRAWNENTRÉE: BETAL LEAF OF POACHED PRAWN
with roast coconut, crushed peanuts, ginger, chilli, lime, and caramel sauce: 2 pieces ($12.00)

As soon as this dish hit the tables, I was flabbergasted by its presentation. Loved the shot glasses. Moreover, I was impressed with the flavour combinations in such a little piece of betal leaf wrap. You’ve got the roast coconut, crushed peanuts, together with the ginger and caramel sauce I presume, that is topped with the tender, melt in the mouth poached prawn topped with roe and a tangy hit with a thinly sliced piece of lime, all wrapped in a peppery betal leaf that gave a nice fresh crunch to everything. It was a bit of a guessing game on how many bites you should take with this; it feels a bit big for one bite, but not big enough for two if you get what I mean. I tried two bites, but then you’re left with just the coconut and peanuts at the bottom without the prawn for your second bite. So I just went for it in one bite for my second serve. I find it quite expensive though because that means that one betal leaf wrap if $6.00; it’s quite a spectacular dish, but I don’t know if I’d pay that much for it.

In Asia Restaurant & Bar - ENTRÉE: SEA SALT AND BLACK PEPPER CALAMARI
ENTRÉE: SEA SALT AND BLACK PEPPER CALAMARI
with wasabi mayo and sweet chilli sauce

I had a look back at their main menu and didn’t see this dish so I can’t say how much it’d cost you to order this. There’s nothing much I can comment on this only just because it’s salt and pepper calamari; I mean you can practically get it anywhere you go. Nothing special, but I did like the tender calamari, however not a big fan of wasabi myself.

In Asia Restaurant & Bar - SALAD: TEA SMOKED DUCK BREAST
SALAD: TEA SMOKED DUCK BREAST
with roasted rice, chilli, lemongrass, Vietnamese mint, and tamarind dressing ($22.00)

I felt like it’s quite similar to a Thai dish known as Nam Tok in terms of flavour, but anyway this was a very innovative dish and the flavours were a nice accompaniment to the duck. I actually wouldn’t have been able to tell that the duck was tea-smoked, but nonetheless, the duck was delicious and I wanted more!

In Asia Restaurant & Bar - STIR FRY: WAGYU BEEF
STIR FRY: WAGYU BEEF
with asparagus, shallots, and onion with hoisin sauce ($28.00)

Again, this was nothing special for me because I know how to make a mean beef stir-fry myself. I mean, it’s a good, simple, and humble dish, but nothing really as innovative as what I’ve already covered from this point on their menu.

In Asia Restaurant & Bar - MAIN: CRISPY SKIN SALMON
MAIN: CRISPY SKIN SALMON
with IN ASIA’s spiced Kumara mash, cashew nuts, sweet potato chips ($27.00)

I wasn’t a fan of this dish for several reasons: firstly, I thought that it was a curry-based dish because of the ‘sauce’ and then I was surprised when I re-read the menu again at it was actually kumara mash. In my opinion, it was a bit thin for a mash. I like my mash creamy no doubt, but this felt like it took creamy to a whole other level. Secondly, though the salmon lived up to its crispy skin, it was however overcooked to my liking; it was a bit dry on the inside for me. The only thing I liked on this dish was probably the sweet potato chips. Sorry!

In Asia Restaurant & Bar - MAIN: CRISPY SKIN ROASTED DUCK
MAIN: CRISPY SKIN ROASTED DUCK
with tamarind sauce, pumpkin mash, and navel orange

This I liked better than the salmon dish, and I loved the pairing of the duck with the navel oranges. Though the skin wasn’t as crispy as I thought it would be, it was still a very good dish, and that’s also mainly because I love duck no matter how it’s cooked (just not overcooked of course). You may have noticed as well that there is no price – same what I mentioned above for another dish, I couldn’t find it on their actual menu so sorry to say I can’t make out how much this dish would cost if you want to order this dish.

In Asia Restaurant & Bar - MAIN: KOREAN STYLE BARBECUED WAGYU BEEF
MAIN: KOREAN STYLE BARBECUED WAGYU BEEF
with grilled pear, black sesame, pickled radish, and ginger ($28.00)

This dish wasn’t actually on the pre-planned menu that the restaurant had for us. One of the girls, as she called herself, “that annoying person who just doesn’t like seafood”, ordered this off the menu as the owner of In Asia suggested that she did as he felt bad for having pretty much a seafood-heavy planned menu for the night. I am actually glad that she got to order off their menu and shared a little bit of her food with everyone else because this was a really REALLY lovely dish. The wagyu beef was cooked perfectly and was very tender. The grilled pear, I mean, where do I even begin with this pear? It was so good and paired so well with the beef. It was a match made it heaven.

In Asia Restaurant & Bar - MAIN: CARAMELISED TWICE COOKED PORK BELLY
MAIN: CARAMELISED TWICE COOKED PORK BELLY
with crispy panko egg and sweet tamarind sauce ($23.00)

This was another dish that was ordered off the menu, and yet another great dish that made me happy that she doesn’t like seafood. This was actually my favourite main dish of the night. The pork belly was crispy and sweet, and that panko egg was just lovely. I honestly wanted more of this dish, but since we were only sharing, it made me sad that I could not have more that night. I would definitely recommend this dish if you’re ever thinking of dining here. It is a must! I would definitely go again if it weren’t so far from where I live!

In Asia Restaurant & Bar - DESSERT: MONKEY SNICKER
DESSERT: MONKEY SNICKER
with banana pudding, passionfruit curd, pandan foam, pandan granita, shredded coconut, and coconut ice cream ($12.00)

Finally on to dessert! This was probably not one of the best desserts of the night just because I didn’t enjoy it as much as the other dessert that you’ll see below, both in terms of presentation and flavour. This didn’t really wow me that much I’m sorry to say!

In Asia Restaurant & Bar - DESSERT: MRS B'S FIRST KISS
DESSERT: MRS B’S FIRST KISS
with organic banana lightly battered in shredded coconut and fried, palm sugar caramel, tapioca sauce, and rice puffs, served with passionfruit sorbet ($14.00)

I apologise in advance because I cannot comment on the flavour of this dish, and I will tell you why. So when the desserts arrived at the table, everyone went nuts for this dessert, as well as the one below because of their spectacular presentation. It was almost too beautiful to eat! So I got my pictures, and then I had a sudden urge to go to the bathroom. I thought, okay I’ll go to the bathroom quickly since the other bloggers were still busy taking pictures of the desserts. Came back about 2 or 3 minutes later and this dish was completely demolished. Lesson of the night? Hold it in, no matter how urgent it is. It’s not worth it especially if dessert is concerned and you’re sharing one dish with about 12 other bloggers. I was so sad!

In Asia Restaurant & Bar - DESSERT: POPULAR POPCORN PARFAIT
DESSERT: POPULAR POPCORN PARFAIT
with IN ASIA’s crushed corn flakes, caramel popcorn, grilled sweet corn, and caramel jersey cream ($14.00)

Okay, at least there was a good quarter or so of this dessert left when I came back from nature’s calling. Thank goodness because this dessert was the absolute bomb. I loved the flavours and different textures that you got in each mouthful of the dessert, and I didn’t think that grilled corn would be such a great compliment to the overall dish. The presentation was on point as well. Well done In Asia for this dessert!

There were some ups and some downs with the dishes that we had over the night, but I can safely say that the positives overpowered the negatives greatly. There was really only one dish that was a let down for me, and the others that had minor issues based on just my personal opinion and palette is nothing major to say that it was a bad dish. I’d rate the food of the night a solid 9.5 out of 10; the food really blew me away and clearly the definition of modern (kind of, sort of fine dining) Asian cuisine. For me, it’s sort of somewhere in the middle like it’s not casual but not extreme fine dining either. Not only did the flavours and textures impress me, the presentation of some of the dishes, mainly the entrées and desserts, really blew me away. The service was great as well, though I wasn’t sure why it took quite possibly close to 30 to 45 minutes for the light menu (which were the tea smoked duck salad and the barbecued calamari salad) to come out to the table after entrées – I wasn’t complaining though because I had a pretty hefty entrée to begin with. I’d give the service an 8 or possibly 9 out of 10 anyway. Now, value for money – the dishes here are pretty pricey to be honest but I guess you can say that you actually do pay for what you’re getting. If you’ve got the money to spend, definitely spend it here, otherwise it’s not really a place you can just rock up to if you don’t have the money or for a casual dine.

In Asia Restaurant & Bar
181 Concord Road
North Strathfield, New South Wales
Australia, 2137

– Ally xx