Thursday, March 20, 2008
1 kg fresh scadfish
3/4 cup cooking oil
1 can (200 g) Tomato Sauce
3-4 pc cayenne pepper crushed
1 pc small carrot, sliced
1 pc whole pickle, sliced
2 tbsp Red Cane Vinegar
4 pc peppercorns
1 pc laurel leaf
1) WASH scadfish and remove internal organs.
Cut off tails and heads, then wash thoroughly.
Drain. Arrange fish in pressure cooker.
2) POUR in oil, Tomato Sauce and 1 cup water.
Add 3/4 tsp iodized fine salt (or 2-1/4 tsp iodized rock salt),
1/2 tsp pepper and remaining ingredients.
Cover pressure cooker and cook over low heat for 1 hour.
Excellent source of Vitamin A- for good eyesight.