Putok-Putok

Name: Putok-Putok
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 serving(s)
Ingredients: 1 lb fish fillet, skin left on (I use salmon, my uncle uses any white fish that's handy); 1 onion, medium-size, chopped; 1 tomatoes, medium-size, chopped; 2 garlic cloves, minced; oyster sauce; salt; pepper

Submitted by enigmused

"This is probably the healthiest dish I'm willing to eat :) in Tagalog, "putok-putok" literally means "pop-pop," and it's a reference to the sound you'll hear when the fish is done. My uncle in Manila came up with this recipe, and it's one of my favorite ways to prepare fish -- the blend of flavors is very fresh and simple. I like to serve this with a side of pasta tossed in lemon and parmesan."

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Ready In:: 25mins
Ingredients:: 7
Serves:: 2

ingredients

1 lb fish fillet, skin left on (I use salmon, my uncle uses any white fish that's handy)
1 onion, medium-size, chopped
1 tomatoes, medium-size, chopped
2 garlic cloves, minced
oyster sauce
salt
pepper

directions

On a piece of foil large enough to wrap around fish and all of chopped ingredients, place fish skin-side down in center.
Season fish with salt and pepper, then brush enough oyster sauce on top to lightly cover fish.
Combine tomato, onion and garlic in a bowl and pour mixture on top of fish.
Wrap everything in foil and seal ends. When I make this, I do not create a bundle with several layers of foil -- instead, I usually make sure that the two sides of foil overlap once on top of the fish, so that it's easier to check if the fish is done. I then roll the ends of foil to make sure that nothing will escape.
Preheat oil in a medium saucepan over med-low heat. Place foiled fish on oil and cover. Cook for 12-15 minutes or until you start hearing a popping noise. I like to wait about a minute after I hear the first pop before I take the fish off the burner. You'll know it's done when the onions and tomato have steamed down and there's a lot of broth around the fish. Be careful not to spill the broth because it's really good. The skin from the fish should stick to the foil as you are transferring the fish to a platter.

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RECIPE SUBMITTED BY

enigmused

I'm a meat-and-potatoes kind of girl at heart, and I've only recently started forcing myself to eat vegetables -- I suppose that's what happens when you are raised to believe that a meal isn't really a meal unless you're eating meat! My passion for food started with my parents -- since food is such a focus of Filipino culture, anything was an excuse for cooking a large meal and inviting friends or family over. Cooking, on the other hand, is something I've only recently started enjoying -- I love having adventures in different parts of the world, and when I can't do that, I love having adventures in the kitchen. So I experiment a lot with new recipes and I'm always in search of the perfect version of something. I moved up to NYC a couple of years ago for work, and it's been heaven. The food in this city is fantastic, and I especially enjoy going out into Queens for ethnic dining. I work at a union full of burly guys who love to eat, so it's nice to be in like-minded company -- the granola vegans at my last non-profit job just didn't understand. I'm taking ceramics classes and I travel widely -- my next trip is to Egypt, Jordan and Jerusalem in the fall.

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