1 lb fish fillets, skin left on (I use salmon, my uncle uses any white fish that's handy) .
pepper .
1 tomato, medium-size, sliced
Directions
Step #1 On a piece of foil wrap large enough to wrap around fish & all of sliced ingredients, place fish skin-side down in center.
Step #2 Spice up fish with salt & pepper, then brush enough oyster sauce on top to lightly cover fish.
Step #3 Combine tomato, onion & garlic in a bowl & pour mixture on top of fish.
Step #4 Wrap everything in foil wrap & seal ends.
Step #5 When I make this, I usually make sure that the two sides of foil wrap overlap once on top of the fish, I do not create a bundle with several layers of foil wrap -- instead, so that it's easier to check if the fish is done.
Step #6 I then roll the ends of foil wrap to make sure that nothing will escape.
Step #7 Preheat oil in a medium saucepan over med-low heat.
Step #8 Place foil wraped fish on oil & cover.
Step #9 Cook for 12-15 mins or until you start hearing a popping noise.
Step #10 I like to wait about a min after I hear the first pop before I take the fish off the burner.
Step #11 You'll know it's done when the onions & tomato have steamed down & there's a lot of broth around the fish.
Step #12 Be careful not to spill the broth because it's really good.
Step #13 The skin from the fish should stick to the foil wrap as you are transferring the fish to a platter.
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