Pinaputok na Tilapia
Prep time
Cook time
Total time
Yield: 4 Servings
  • 2 whole tilapia, scaled and gutted
  • 3 tablespoons tamarind base powder
  • 2 tablespoons + 1 teaspoon butter, melted
  • 2 large tomatoes, diced
  • 1 medium onion, peeled and chopped
  • 1 thumb-size ginger, peeled and minced
  • 2 cloves garlic, peeled and minced
  • salt and pepper to taste
For the Dipping Sauce
  • Calamansi juice to taste
  • soy sauce to taste
  1. Wash tilapia well, rinsing cavity well. Pat dry. Make a two or three slits across the body of the fish on both sides.
  2. Rub the both fish all over (including cavity) with 2 tablespoons of the tamarind base powder. Let stand for about 10 to 15 minutes.
  3. In a bowl, combine tomatoes, onions, ginger, garlic, the remaining 1 tablespoon of tamarind powder and the remaining 1 teaspoon of butter. Season with salt and pepper to taste. Stir well.
  4. Stuff each fish's cavity with tomato-onion mixture.
  5. Liberally brush the outside of both fish with the remaining 2 tablespoons of butter. Individually wrap stuffed fish with aluminum foil, To prevent leaking, you might need to double wrap to ensure fish are secured nice and tight. Place fish packets on a baking sheet. Bake in a 375 F oven for about 20 to 25 minutes or until fish is cooked through. Serve hot with dipping sauce.
Recipe by kawaling pinoy at