Serves 4
Preparation time: 5 mins + 30 mins marinating
Cooking time: 15 mins

• 4 tanguinge (Spanish mackerel) steaks
• Juice of 4 calamansi
• 125 ml (½ cup) olive oil
• Glove of ½ head garlic, crushed
• 1 large onion, chopped
• 1 medium tomato, chopped

• 2 tablespoons patis (fish sauce)
• 250 ml (1 cup) water

Fish Sarciado Cooking Instructions:

• Marinate fish steaks in calamansi juice for about 30 minutes.
  

• In a frying pan, heat about 90 ml (1/3 cup) of the olive oil and sauté the fish steaks until fully cooked, about 6 minutes on the first side and 5 minutes on the other side.
  

• Remove fish steaks from frying pan and set aside.

• In another pan, heat remaining oil and sauté garlic, onion and tomatoes, until tender but not limp.
  

• Stir in patis and water. Simmer until most of the liquid has been absorbed.

• Spoon onion and tomato mixture over the cooked fish steaks.
  

• Serve hot with rice.