Sarciadong Matambaka (Bigeye Scad Stewed in Tomatoes and Eggs)

INGREDIENTS:
  • 1.5 lbs. matambaka (bigeye scad), cleaned and descaled
  • 3 cloves garlic, minced
  • 1 pc. medium-sized onion, finely chopped
  • 2 pcs. medium-sized tomatoes, diced
  • 2 pcs. eggs, beaten
  • 1.5 cups water
  • ½ cup spring onions, chopped
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 2 tbps. patis (fish sauce)
  • cooking oil

PROCEDURE: 
  1. Rub salt and pepper on each side of the fish. Heat oil and pan fry the fish until slightly turns golden brown. Remove from the pan and drain on paper towels. Set aside.
  2. In a separate pan, sauté the garlic, onions and tomatoes. Put in the water and season with fish sauce and pepper. Bring to boil.
  3. Add the fish on the mixture and simmer for 3 minutes or until the sauce slightly thickens. Lastly, add the beaten egg. Wait for the egg to get cooked then mix until well-blended. Garnish with chopped onion springs.
  4. Transfer to a serving plate and serve with steamed rice. Enjoy!

**Number of servings: 4

TIPS FROM ENZ:
  1. Make sure that the fish is fresh and cleaned, with all the guts, intestines and scales removed.
  2. Instead of the bone-in fish, you may opt to use slices of fish fillets (especially if you are the type who is kind of impatient when it comes to picking the bones from the fish meat).
  3. Avoid the fish from getting overcooked or it will break apart and the dish may look not so instragram-ish.
  4. Let the eggs coagulate before stirring the sauce mixture so as not to ruin the appetizing appearance of the dish.