Crispy fried round scad with tomatoes and egg sauce

I hope everyone had a great weekend. I am excited to share my newly created recipe for you. I tested it already for how many times and tasted it of course. It’s not only me but my family and friends approved this recipe before I shared it with you. As another, sustainable and organic food that I will share to everyone, I will use round scad to create another dish.

As we all know, round scad is a staple food and healthy. This fish is very easy to find in the market and even the ingredients are available in your pantry. It’s a lot cheaper and have fewer ingredients but the nutrients and delicious taste are to die for.

It is best served with rice, the one I used here was Japanese rice. I love the fragrance and taste this rice produces. Finish the dish with some freshly chopped onion spring, leeks will also do.  Give this course a try, you will not be disappointed.


For the Crispy Fried Round Scad:

1/2 kilo of round scad approximately 5 to 7 pieces depending on the size of the fish. Make sure it was cleaned and that the gills were removed.

1/2 cup of gluten-free rice flour (this will reduce the absorption of oil in the pan)

1/2 teaspoon of pepper

1/2 teaspoon of salt

1 cup of oil for frying

Scrub the salt and pepper evenly in the fish.

Dredge into the flour, coat it evenly.

Heat your pan in medium heat fire. Pour oil into the pan, use fry thermometer to monitor the heat. Do not use too much heat as this will cause your fish to burn.

Put the fish in the pan, fried until golden brown. When it’s done, set it aside.

For the Tomatoes and Egg Sauce:

5 pieces fresh diced tomatoes

1 medium size onion, slice thinly

2 tablespoon chopped garlic

2 tablespoon of oil

2 pieces organic eggs, slightly beaten

Salt and pepper to taste

Heat oil in the pan, put garlic, onions and tomatoes, stir-fry until tomatoes are cooked. Add 1 cup of water, bring to a boil, then pour over the eggs and stir. Put salt and pepper according to your taste. Plate it and served.

That’s it for now, till we exchange our few words again. Thank you so much.