Perfect for meatless Lent–seafood medley with fresh tomato sauce | Lifestyle.INQ

OCTOBER 27, 2022

Seafood Medley with Fresh Tomato Sauce
Seafood Medley with Fresh Tomato Sauce
Seafood Medley with Fresh Tomato Sauce


It’s Lent and the season again calls for meatless recipes. Here’s an easy-to-do dish that requires only the freshest of ingredients.

Seafood Medley with Fresh Tomato Sauce combines chunks of fish fillet and skewered shrimps, coated in cornstarch and fried to golden finish. The fresh produce is covered with a thick sour-sweet sauce made from fresh tomatoes sautéed in olive oil and beaten egg, and seasoned with paprika, garlic and laurel. The sauce has an inviting bright color with fruity aroma and sweet notes.

“It’s like sarsiado but this one has more depth and flavor,” says chef Dorothy MJ Ferreria. “The tartness comes only from using fresh ripe tomatoes.”

For the fish fillet, you can use lapu-lapu, labahita or tilapia. Just before cooking, marinate the fish and shrimps in calamansi juice, salt and pepper for a few minutes.

“Aside from fish and shrimps, you can also add parboiled squid rings, mussels and fried tokwa,” says Ferreria, who holds private cooking, baking and cake decorating tutorials and accepts food orders (tel. 09186260632). “Make sure to use seafoods that are really fresh as well as good quality tomatoes.”

Seafood Medley with Fresh Tomato Sauce

1 pc fish fillet (lapu-lapu, labahita or tilapia)
6 pcs shrimps
¼ c calamansi juice
salt and pepper to taste
1 cornstarch
Oil for frying

4 tbsp olive oil
2 tbsp minced garlic
½ c chopped onions
2 c chopped ripe tomatoes
1 ¼ tsp salt
Freshly ground black pepper to taste
1 pc bay leaf (laurel)
¼ + 1/8 tsp Spanish paprika (pimenton)
¼ c water
1 egg, well-beaten

Chopped parsley or fried garlic chips
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Wash the fish fillet in cold running water. Slice into strips or chunks. Remove heads of shrimps, make a slit from the back and remove intestine.



Transfer fish and shrimps into a bowl and pour in calamansi juice. Mix well. Season with salt and pepper.



Skewer shrimps using bamboo sticks.



Coat the fish fillets and skewered shrimps with cornstarch.



Fry until light golden brown. Drain on paper-lined plates and arrange on serving platter. Keep warm. Set aside.



To prepare the sauce, sauté the garlic, onions and tomatoes in olive oil. Season with salt, black pepper, laurel and paprika. Add the water. Allow to boil, then simmer for 5-10 minutes. Discard the laurel. Remove from heat.



Quickly pour in the beaten egg in thin streams while mixing the sauce vigorously. Pour over the fried seafood. Top with parsley or garlic chips. Serve piping hot.

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