INGREDIENTS
1 kg bangus, tawilis or galunggong
½ cup brandy/gin (optional)
2 cups olive oil
1 cup corn oil
¼ cup soy sauce
2 8g MAGGI MAGIC SARAP
1 cup tomato sauce
chili powder to taste
½ cup olives (green), optional
½ cup pickle slices
3 bay leaves
10 whole black peppers
1 tsp white ground pepper
PROCEDURE
Clean fish very well. Pat dry then transfer to pressure cooker. Add brandy, olive oil, corn oil, soy sauce, MAGGI MAGIC SARAP and tomato sauce. Cover and secure the pressure cooker very well.
Cook in the pressure cooker for 1-1 ½ hours. Start timing when the pressure cooker begins to whistle. Reduce flame when whistling starts.
After 1-1 ½ hours, remove from heat. Allow to cool before opening. Add remaining ingredients and continue simmering for another 15 to 20 minutes. Test if fi sh bones are already tender before removing completely from heat.
Transfer to disposable containers for gift giving or selling.