Paksiw na Matambaka. I realised that all these time I do not have a post about matambaka. It is odd because matambaka is one of the more popular Pinoy fish, besides being abundant locally. Matambaka is similar in size and shape with alumahan, the notable difference is the big size eyes of matambaka, that is why it is called matambaka, literally similar eyes to the cow or ox eyes if you follow the English name of the fish.
Okey I will not talk about other names or scientific name of the fish, all that I want to share is that fresh matambaka is as good as alumahan, especialy if it is cooked Paksiw na Matambaka. I just loved Paksiw na Isda dishes.
Here is the recipe of my Paksiw na Matambaka.
1 kilo matambaka
1 medium size ampalaya, de-seeded, cut into wedges
2 medium size eggplant, cut into wedges
1/2 head garlic, crushed, peeled
2 thumb size ginger, skinned, cut into thin slices
1 medium size onion, peeled, quartered
1/4 c. vinegar or 3 tbsp. sampalok sinigang mix
1 tbsp. peppercorns
3 whole green sili
3 red chili
Remove gills and innards of the matambaka. Using scissors cut fins and tails and wash fish thoroughly drain. In a medium sized sauce pan, put garlic, onion and ginger at the bottom. Arrange the fish side by side, add 1 cup of water and vinegar or sampalok sinigang mix. Put on top the vegetable, green and red sili and peppercorns. Season with salt and drizzle with cooking oil. Cover and simmer at low heat for 10 to 15 minutes or until fish is cooked and most of the liquid has evaporated. Serve with patis with kalamansi and sili dip sauce.