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Filipino-style oven-baked tilapia stuffed with tomatoes and onions on a white serving platter
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4.60 from 5 votes

Pinaputok na Tilapia

Filipino-style baked fish is easy to make and so tasty! Generously stuffed with tomatoes and onions, this pinaputok na tilapia is moist, flavorful, and delicious with steamed rice.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Entree
Cuisine: Filipino
Servings: 4 Servings
Calories: 317kcal


  • 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


  • Wash tilapia well, rinsing cavity well. Pat dry. Make a 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 a 375 F oven for about 20 to 25 minutes or until fish is cooked through. Serve hot with dipping sauce.



For added aroma, wrap the tilapia in banana leaves instead of aluminum foil.


Calories: 317kcal | Carbohydrates: 12g | Protein: 47g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 128mg | Sodium: 174mg | Potassium: 874mg | Fiber: 1g | Sugar: 9g | Vitamin A: 433IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 2mg