- 1 cup salt
- 9 cups water
- 1k small (tawilis), cleaned, scales removed, head and tail removed
- 1 carrot, sliced into rounds
- 100g pickles, sliced
- 2 bay leaves
- 1 tbsp. peppercorns
- 1 cup olive oil or corn oil (add more if needed)
- ½ cup water
- ½ cup sun-dried tomatoes
- 3 tbsp. soy sauce
- bird’s eye chili, optional
- Combine salt and water. Soak cleaned fish for 10 to 15 minutes and drain.
- Arrange fish in a pressure cooker. Add the rest of the ingredients.
- The amount of liquid should be enough to cover the ingredients. Add more oil if necessary. Cook for 45 minutes to 1 hour or until fish is tender.
- Place fish in sterilized bottles until ready to eat.
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