Go Back Email Link
–+ servings
Pinaputok na Tilapia (Filipino Stuffed Baked Fish)

Pinaputok na Tilapia (Filipino Stuffed Baked Fish)

Pinaputok na Tilapia is a cornerstone Filipino dish where whole fish is generously stuffed with tomatoes, onions, and aromatics until nearly bursting (hence the name 'pinaputok,' meaning 'to explode'), then wrapped in foil or banana leaves and baked until perfectly tender, creating a self-basting environment where the fish's natural flavors meld with its fresh vegetable stuffing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Filipino
Servings 4
Calories 61 kcal

Ingredients
 

For the Fish

  • 2 whole tilapia about 1 pound each, scaled and gutted
  • 3 tablespoons tamarind base powder sinigang mix
  • 2 large Roma tomatoes diced
  • 1 medium white onion finely chopped
  • 1 thumb-size ginger peeled and minced
  • 2 cloves garlic peeled and minced
  • 2 tablespoons unsalted butter melted
  • Salt and pepper to taste

For the Traditional Dipping Sauce

  • 4 calamansi or 2 tablespoons lemon juice
  • 3 tablespoons soy sauce
  • Optional: 1-2 Thai chilies sliced

Instructions
 

  • First, preheat your oven to 375°F (190°C). While the oven is heating, thoroughly clean your tilapia (linisin nang mabuti ang tilapia) by removing any remaining scales and rinsing it under cold running water. Pat the fish dry using paper towels until no moisture remains.
  • Using a sharp knife, make three diagonal cuts on each side of the fish, cutting almost to the bone. This will help the seasonings penetrate and ensure even cooking. Season the entire fish, including inside the cavity and the cuts, with salt and pepper (timplahan ng asin at paminta).
  • Rub two tablespoons of sinigang mix all over the fish and inside the cavity (ipahid ang sinigang mix sa buong isda at sa loob). Let the fish marinate for 10 minutes to allow the flavors to penetrate (palambutin ng sampung minuto).
  • While the fish is marinating, prepare your stuffing mixture (maghanda ng palaman). In a bowl, combine your diced tomatoes, finely chopped white onions, minced ginger (dinurog na luya), and minced garlic (dinurog na bawang). Add the remaining tablespoon of sinigang mix to the vegetables and season with salt and pepper. Mix everything together until well combined (haluing mabuti).
  • After marinating, generously stuff the cavity of each fish with your prepared vegetable mixture (punuin ang loob ng isda ng mga gulay). Be careful not to overstuff, as the vegetables will release liquid during cooking. Brush the exterior of the fish with melted butter (pahiran ng tinunaw na mantikilya).
  • If using banana leaves (dahon ng saging), quickly pass them over an open flame or steam them briefly to make them pliable (painitan ang dahon para lumambot). If using foil, tear off pieces large enough to wrap the fish completely with extra room for folding. Place each fish on its wrapping material and fold to create a secure packet, making sure to double-wrap to prevent any leaks (balutin ng mahigpit upang hindi tumulo ang sabaw).
  • Place the wrapped fish on a baking sheet and transfer to your preheated oven. Bake for 20-25 minutes at 375°F (190°C). You'll know the fish is done when the wrapper is slightly puffed from steam and the fish flakes easily when tested with a fork in the thickest part. The internal temperature should reach 145°F (63°C).
  • While the fish is baking, prepare your dipping sauce (gumawa ng sawsawan). Combine calamansi juice (or lemon juice if calamansi isn't available) with soy sauce in a small bowl. If you like it spicy, add thinly sliced Thai chilies.
  • Once done, remove from the oven and let the fish rest for 5 minutes before unwrapping (pahingang 5 minuto bago buksan). This resting period allows the juices to redistribute throughout the fish. When opening the wrapper, be careful of the hot steam that will escape (mag-ingat sa mainit na singaw).
  • Serve your pinaputok na tilapia immediately while hot, with steamed rice (mainit na kanin) and your prepared dipping sauce. Pour any juices that have collected in the wrapper over the fish for extra flavor (ibuhos ang sabaw sa ibabaw ng isda).
  • For storage, any leftover fish can be kept in an airtight container in the refrigerator for up to two days. When reheating, warm it in a preheated 350°F (175°C) oven for 10 minutes, or steam over medium heat for 5-7 minutes until heated through.

Tips from Lola's Kitchen

  1. Choose fresh tilapia with clear eyes and bright red gills
  2. Don't overstuff the fish - leave room for steam circulation
  3. Score the fish deeper near the backbone for even cooking
  4. Let fish rest for 5 minutes after baking before unwrapping
  5. Save the fish heads for sinigang soup
 

Nutrition

Calories: 61kcalCarbohydrates: 1gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 755mgPotassium: 36mgFiber: 0.1gSugar: 0.3gVitamin A: 175IUVitamin C: 0.5mgCalcium: 7mgIron: 0.4mg
Tried this recipe?Let us know how it was!