Sounds fiery! Quite appropriate with the current climate here in the Gulf but wait it’s only the fish we’re exploding here. “Pinaputok” means fired, popped, or exploded, honestly I really don’t know why the recipe is called as such since it doesn’t really pop. I first tasted the dish in a Filipino restaurant here and it was the cream dory they’ve used. Today I wanted something not oily and simply grilled for lunch so I thought this is just perfect. Traditionally, some uses whole fish such as tilapia, milkfish or pompano filled with chopped tomatoes, onions and ginger then wrapped in banana leaves. I don’t have any banana leaves here so I wrapped it in a foil and put it over an electric grill. I have experimented using nile perch fillet to save me from cleaning and deboning while feeding my little one (happy that he’s beginning to like grilled fish nowadays). Here’s my version of the dish:
- 1/2 kg. Nile Perch Fillet (sliced into 3 portions)
- 2 pcs. fresh large red tomatoes, chopped
- 1 cup red onions, chopped small
- 3 tbsps. ginger, cubed thinly
- 1 pc. medium lemon
- salt and pepper
- 1 small pack maggi magic sarap
- aluminum foil for wrapping
- Squeeze lemon all over the fish, and sprinkle salt and pepper.
- Mix all the chopped tomatoes, onions & ginger, season with maggi magic sarap.
- Lay aluminum foil (dimension around 8 x 12 inches or just enough to wrap the fish) Layer on it the tomatoes, onions and ginger mixture. Place on it 1 portion fillet and top the fish with the tomatoes, onions and ginger mixture. Fold and seal the sides of the foil properly so it will be air tight.
- Do the same with the remaining two portions of fillet.
- Place over the grill and broil it for 15 minutes on each side. You can open to check if fish is well done.
- Place the fish with the foil on the serving plate.
- Serve hot with rice and soy sauce with lemon as dipping sauce. Enjoy!