The daing fried rice was only one of two dried fish comfort meals that we indulged in over the last two weeks… With the remaining kilo or so of dried fish, we decided to make a “sarciadong daing” which is basically fried dried fish braised with a sweetish sour sauce. There is another post in the archives with a similar recipe, but here are the basics again, in case you were wondering. Start by frying up some good meaty daing or dried fish, but leave it a bit moist, not totally crisp and dry…
Saute lots of onions and some garlic and slivered or julienned in some vegetable oil, then add lots of rough chopped fresh tomatoes and saute for several minutes more, until some of the water has evaporated. Add chopped red bell pepper, some sliced red siling mahaba or finger chillies, then some vinegar, a touch of salt and some teaspoons of sugar. Cook until this thickens a bit. You may need to add a little bit of water to make enough sauce for the amount of dried fish.
Taste and adjust seasoning if necessary, but remember the fried dried fish is VERY salty, so the sauce shouldn’t be at all. Add cut pieces of dried fried fish to the sauce and mix until everything is coated. Serve this with lots of steamed rice. I like it with some vinegar on the side. And a VERY large serving of something green to combat the salty, evil deliciousness of dried fish. One kilo of dried lapu-lapu would easily feed 10 folks for lunch. :)