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.
