Sinigang na Matambaka at Hipon Recipe
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Sinigang na Matambaka at Hipon is a great dish. Just make sure that you won’t overcook the fish and the shrimp.

When I was younger, I entered into a contract, which violated my rights. I know what happened was against a law but didn’t care because all I want is to have a job.

I signed a contract where the company doesn’t want to resign. It stated a condition that if opted to, I’ll pay my remaining salary. The moment I came to that point where I want to resign, I was cornered and threatened. I was forced to AWOL.

Do it to my older, wiser, and stronger self; and nonetheless, your company will be spending more compared to the amount you want me to pay because we’ll see each other in court.

Anyway, one seafood that I can’t resist when I was younger until now is shrimp while my mother loves matambaka (big-eyed scad). Moreover, the two are a great combination for sinigang.

Here is Sinigang na Matambaka at Hipon Recipe:


  • 2 pieces matambaka, cleaned and sliced
  • 1/2 kilo shrimp, cleaned and antenna removed
  • 1 piece radish, peeled and sliced
  • 4 medium tomatoes, sliced
  • 1 knob ginger, peeled and sliced
  • 3 cloves garlic, minced
  • 1 medium red onion, chopped
  • Juice from 10 pieces calamansi
  • 5 cups of water
  • Salt and pepper to taste


  1. In a deep pan boil the water.
  2. Add the garlic, onion, ginger, and then boil.
  3. Add the tomatoes and radish. Then, boil.
  4. Put salt and pepper to taste.
  5. Add the matambaka and shrimp. Put into a boil.
  6. Add the calamansi juice and bring into boil.
  7. Serve and enjoy.


  • In step 4, it must be a little salty on your part.
  • Make sure that you won’t overcook the fish and the shrimp.
  • In step 6, don’t over boil, it may taste bitter.

Written by Ringo

I am a home base guy who loves food, writing, books, and dogs...

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