500 grams milkfish/mackerel (cleaned and descaled)
250 grams tomato juice
2 cloves of garlic
1 piece bay leaf
salt and pepper (a pinch)
5 red chilis
1 bird’s eye chili (optional)
1/4 cup olive oil (or any kind of oil)
1 tbsp of chopped spring onions for garnishing
Put all the ingredients into a slow cooker at the highest setting.
Adjust the cooker to a low setting when boiling. Cook for 5 hours or until the fishbone is tender and the sauce has thickened.