- 170-180 g Dressed fish (bangus, tunsoy, galunggong)
- 60 g Sauce
- composed of:
- 37.8 g tomato sauce
- 12.6 g Tomato paste
- 9 ml Corn or vegetable oil
- 0.7 Hot pepper extract*
- 1-2 g Salt
*Hot Pepper Extract Procedure
- Prepare by boiling red hot peppers (siling labuyo) of known weight in water (1 part pepper to 3 parts water) until soft.
- Pass the softened hot peppers through a strainer to remove skins and seeds.
- Restore the water that evaporated.
- Mix the sauce ingredients and heat to 82°C with constant stirring then add the fish.
- weighing scale
- chopping board
- double boiler
- pressure cooker
- 8-oz sterilized bottles with new caps
- Scale fish and remove the head, fins, tail, belly flaps and internal organs.
- Wash fish thoroughly to remove blood and other foreign matters.
- Cut the fish transversely to fit the size of the container. Scrape off remaining blood vessels and black pigments.
- Soak fish in 20% salt solution (1 part salt to 4 parts water) for 30 minutes. Drain.
- Fill the cut fish into cans or glass jars.
- Fill with the heated sauce to 1/6-inch headspace from the top of the container.
- Exhaust to an internal temperature of 82°C and seal.
- Process sealed cans and jars for one hour at 121°C (15 psig) or for 1½ hour at 116°C (10 psig).
- Cool cans under running water. Allow the glass jars to cool atmospherically.
- Wash cans and jars, dry, label and store.