Pinaputok na Tilapia is the ultimate seafood dish! Stuffed with tomatoes and onions and baked to perfection, this Filipino-style fish is easy to make, tasty, and budget-friendly. Delicious with steamed rice!
I'm always on the lookout for quick, foolproof ways to cook fish like this simple baked salmon with tamarind mayo topping, which uses a special trick that makes it super moist and flavorful. Who wants to be in the kitchen preparing dinner for hours on end, right?
This stuffed tilapia is one of those recipes that's easy on prep yet delivers tons of flavor. You'll be pleasantly surprised that it requires minimal effort, and it can be so satisfying and delicious. The fish is plump and tasty, with juicy roasted tomatoes and onions for another layer of yum.
It's a meal you'll feel good serving the whole family! Not only is it delicious, but it's also healthy and nutritious.
What is Pinaputok na Tilapia
Pinaputok, which means "to explode", is a Filipino-style dish wherein a whole tilapia is stuffed generously with a mixture of tomatoes, onions, garlic, and ginger until almost "bursting." The fish is brushed with melted butter, wrapped in foil to secure adequately, and then oven-baked until moist and flavorful.
Ingredient notes
- Not a fan of tilapia? Milkfish (bangus) or golden pompano will also work well in this recipe!
- I season the fish with tamarind powder (sinigang mix), but you can substitute calamansi, lemon, or lime.
- I use tomatoes, onions, garlic, and ginger, flavored with tamarind powder, as the stuffing, but feel free to add other herbs and spices, such as cilantro, green onions, and chili peppers, for a bit of heat.
- Brushing the outside with butter adds richness and depth of flavor. You can also use avocado or olive oil.
Cooking instructions
Clean the fish thoroughly, removing gills and innards. Make slits in the body to allow seasonings to penetrate. Rub generously inside and out with the tamarind sinigang base and stuff with the tomato-onion mixture.
Double wrap the fish in foil to prevent juices from leaking out. For added aroma, you can wrap the tilapia in banana leaves instead of aluminum foil. Bake until the flesh is opaque and easily flakes with a fork.
Helpful tip
I like the convenience of baking this in the oven but you can also pan-fry, steam, or grill over hot coals.
How to serve
Whether you're cooking for a simple family dinner or an elaborate feast for a gathering, this Filipino-style stuffed fish is sure to be a hit. Serve it with steamed rice and a choice of sawsawan such as calamansi and soy sauce, spicy vinegar, or tomato and grilled eggplant ensalada.
Ingredients
- 2 whole tilapia scaled and gutted
- 3 tablespoons tamarind base powder
- 2 large Roma tomatoes diced
- 1 medium onion peeled and chopped
- 1 thumb-size ginger, peeled and minced
- 2 cloves garlic peeled and minced
- 2 tablespoons butter melted
- salt and pepper to taste
For the Dipping Sauce
- Calamansi juice to taste
- soy sauce to taste
Instructions
- Preheat oven to 375 F.
- Rinse tilapia well, rinsing cavity well. Pat dry. Make two or three slits across the body of the fish on both sides.
- Rub both fish all over, including the cavity, with 2 tablespoons of the tamarind base powder. Let stand for about 10 minutes.
- In a bowl, combine tomatoes, onions, ginger, garlic, the remaining 1 tablespoon of tamarind powder, and salt and pepper to taste. Stir to distribute.
- Stuff each fish's cavity with tomato-onion mixture.
- Liberally brush the outside of both fish with butter and Individually wrap in aluminum foil, Double wrap to prevent juices from leaking.
- Place fish packets on a baking sheet. Bake in the oven for about 20 to 25 minutes or until fish is cooked through.
- Serve hot with dipping sauce.
Dipping sauce
- Combine calamansi juice and soy sauce to taste.
Notes
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
janet says
Any substitute for tamarind powder because we don't have here.
thank you
Lalaine Manalo says
calamansi or lemon juice will work 🙂
Beth Divan says
I’m thankful to find your recipe because now I will never cooked fish any other way. It was a hit and my family eat all the fish for the first time. The Tamarind powder I think did the magic. Once again you save me from wondering what to prepare for my next meal. God Bless & Good Luck.
Evelyn fernandez says
I did this the other day. So yummy.
Thank you so much for not keeping your cooking secrets to yourself. Andami q collection ng cookbooks dito kng may nagustuhan aq 1-3 recipe sa isang libro mabuti na. Such a waste of money. Sometimes they even forget to put salt.
Margie Velasquez says
Hi! If i steam it, same procedure as baking? Including the cooking time? Thank you!
kristine says
so yummy! with pompano fish and used tamarind sinigang mix bought at seafood city. baked it for 30 minutes. thank you for the recipe.
Lalaine Manalo says
Yes! I can just imagine how delicious golden pompano would be in this recipe. Yummy!
Stef Agdigos Profugo says
Instead of baking, can I steam cook?
Lalaine Manalo says
Yes, you can 🙂 I find baking it more convenient but fish can be pan-fried, steamed or grilled on hot coals.
Teacher Tita says
Thank you so much for sharing this recipe. I finally found a baked fish recipe that my family enjoyed. Couldn't stop eating!!!!
Ruby says
Hi, I made this last night but with mackerel because that's what I had in my freezer. It was a great and simple recipe! Loved using tamarind powder on it.
Also the other night, I made your tamarind wings. It was amazing!!! I think tamarind powder is my new secret go-to spice.
Lalaine says
Hi Ruby
Yes, tamarind powder is a quick way to add a boost of flavor especially in fish. Thank you for the feedback, I am glad to be a part of your kitchen adventures 🙂