Putok-Putok

• 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

1. On a piece of foil large enough to wrap around fish and all of chopped ingredients, place fish skin-side down in center.
2. Season fish with salt and pepper, then brush enough oyster sauce on top to lightly cover fish.
3. Combine tomato, onion and garlic in a bowl and pour mixture on top of fish.
4. Wrap everything in foil and seal ends.
5. 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.
6. I then roll the ends of foil to make sure that nothing will escape.
7. Preheat oil in a medium saucepan over med-low heat.
8. Place foiled fish on oil and cover.
9. Cook for 12-15 minutes or until you start hearing a popping noise.
10. I like to wait about a minute after I hear the first pop before I take the fish off the burner.
11. You'll know it's done when the onions and tomato have steamed down and there's a lot of broth around the fish.
12. Be careful not to spill the broth because it's really good.
13. The skin from the fish should stick to the foil as you are transferring the fish to a platter.

fish fillet, onion, tomatoes, garlic, oyster sauce, salt, pepper

Taken from www.food.com/recipe/putok-putok-208485 (may not work)