Yellow Tail Fusilier or Dalagang Bukid is a kind of white flesh and delectable fish with soft texture. Of course, an opportunity to prepare and cook the Yellow Tail Fusilier (Dalagang Bukid) Sarciado is very easy. The usual ingredients are always ready on the market and the procedure is not difficult to follow. This is actually an all-time favorite of my husband, my kids and relatives who visit us regularly.
Here is the procedure for the Yellow Tail Fusilier (Dalagang Bukid) Sarciado
- 1 kilo Yellow Tail Fusilier (Dalagang Bukid) cleaned properly
- 3 large onion (peeled and cut into dices)
- ¼ kilo tomatoes (washed and cut into dices)
- 3 garlic gloves (peeled and minced)
- 1-2 cup of water (add if needed)
- 3 pieces large eggs (beaten in a small bowl)
- Cooking oil (for frying and sautéing)
- Salt and pepper to taste
After cleaning and straining the fishes, rub them with salt before frying.
In a large frying pan, put the right amount of cooking oil to fry the yellow tail fusiliers until they become golden brown.
Afterwards, strain the fried fished by placing them in a plate with paper towels and then set aside.
In a medium saucepan, preheat cooking oil in medium fire and then sauté the garlic and onion, until golden brown. Afterwards, you can add tomatoes and let simmer until the sauce becomes thicken.
Next is to add the 2 cups of water and bring to boil for about 2-4 minutes. The thing you do is add beaten eggs, right amount of salt, pepper and stir gently to cook the egg slightly.
Add the fried yellow tail fusiliers and let simmer for about 2-4 minutes or until the fishes absorbed the sauce evenly
When cook and ready to serve, transfer the dish in a serving plate and serve with hot plain rice!
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