The husband wanted something 'simple' and uncomplicated for dinner. No rich sauces or dozens of ingredients to purchase. So we thought of this, never mind that the name is quite appropriate in the current climate here in London. Pinaputok in English means fired, popped, or exploded (thank goodness all we're 'exploding' is a fish). I'm not quite sure why this is called as such since it does not really 'pop' though I have an inkling it might have originated in another region where the name means something else. Traditionally, this is wrapped in banana leaves and fried. But I don't have any banana leaves so I used a foil plus we wanted something not oily so we baked it. I imagine this would even be better in a barbecue.
Pinaputok na Isda
1 piece fresh fleshy fish (sea bass, pomfret, grouper, tilapia, sea bream, etc.)
1 cup chopped tomatoes
1 medium onion - chopped
green onion or coriander - chopped (optional)
salt to taste
- Scale, gut, clean, and wipe dry the fish. Score with several slits (tari-an) on each side.
- Sprinkle salt on both sides of the fish and in the stomach cavity, making sure the salt gets in the slits that you made. Set aside for about 10 minutes.
- Mix the chopped tomatoes, onions and coriander (if using) in a bowl.
- Lay the fish on a piece of aluminum foil big enough to wrap it. Put the tomatoes and onions in the stomach cavity, under and on top of the fish.
- Wrap the fish tightly crimping the ends of the foil.
- Bake in a preheated oven at 200C/fan 180C/400F for 40 minutes or on a barbecue.