The present utility model relates to the process of hot smoke-curing of milkfish with pandan extract comprising the following steps: cut the fish along its dorsal side to form butterfly fillet; remove the gills and internal organs and wash with water until no trace of blood is observed; drain the fish; weigh the fish, pandan leaves corresponding to 5 pcnt weight of fish and other flavor enhancers; prepare the brine solution by boiling 1 cup refined sea salt, and pandan leaves in 9 cups water for 30 minutes; mix flavor enhancers such as sliced onions, garlic, bay leaves and seeds, paprika powder, sugar, soy sauce, and lemon juice to the cooled brine solution; soak the fish to the brine solution for one (1) hour; drain the fish and wrap the fish with aluminum foil; cook the fish in a pressure cooker at 5 psi for 45 minutes; remove the fish from aluminum foil and dry the fish under the sun until surface is partially dried; smoke-cure the fish for two hours in hot smoke house; and pack the fish to suitable container. 6
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