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Filipino Dried Fish in Tomato (Local: Sarciadong Buwad or Daing)

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In the Visayas Region of the Philippines, particularly Cebu, this dried fish recipe is very popular and I am excited to share this sweet, sour and salty taste, a good match with your potato or plain rice.

The pungent smell of this food while cooking could disturb neighbors so see to it that you are not violating any rules within your area. (Some may like the smell but some may not.) If I am with difficult neighbors, I try to cook at night where everyone is asleep.

Cooking dried fish is just very simple. Normally, we Cebuanos just grill dried fish, we call it "buwad" and this is food has been with our ancestors from the time of the Spanish period until today. (333 years of Spanish Occupation in the Philippines)

This is just a simple sauteing process. Garlic, onion, ginger and tomato are fried and poured to the already fried dried fish.

Prepared Sarciadong Buwad (Sarsa nga Buwad)

Prepared Sarciadong Buwad (Sarsa nga Buwad)


  • 200 grams meaty dried fish
  • 2-3 cloves garlic, chopped
  • 2 pieces medium size onion, sliced into rings or chopped coarsely
  • 1-2 thumb size ginger, cut into strips
  • 3-4 pieces onion, chopped coarsely
  • 2 tbsp. chopped parsley, kinchay
  • 1/2 small size bell pepper, cut into strips
  • red or green chili, sliced (optional)
  • spring onion for garnishing
  • cooking oil
  • 1 tsp. sugar


  1. Soaking the dried fish to 30 to 1 hour with water is the best but if you are in a hurry, you can just fry the dried fish directly. Batch by batch, fry all the 200 grams dried fish
  2. Set aside the fried dried fish and drain the oil from it.
  3. Have another pan and pour 2 to 3 tbsp. of cooking oil. Heat the pan until smoke starts to come out.
  4. Try to add in the garlic, ginger followed by onion and the tomato.
  5. Now, stir cook for about half a minute until the tomatoes are wilted.
  6. Add 2/3 cup of water.
  7. Let it boil for a few seconds.
  8. This time, lay flat the fried dried fish together with the parsley, chili, sugar and the bell pepper.
  9. Lastly, simmer for 2 to 3 minutes. You can see that the juice of the spices and water are about a half.
  10. Serve and enjoy eating but don't forget to spring with onion garnishing.

Serve best:

This is again a good match for your rice meal.

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Alphapx (author) from Philippines on April 01, 2013:

Thanks. Give it a try, my friend. You are welcome. Stay tuned for my next tasty dish. :)

Dil Vil from India on March 31, 2013:

Great recipe. Will give a try, thanks for sharing.

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