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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 Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course:
Main Entree
Cuisine:
Filipino
Servings:
4
Servings
Calories:
317
kcal
Author:
Lalaine Manalo
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
US Customary
-
Metric
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.
Video
Notes
For added aroma, wrap the tilapia in banana leaves instead of aluminum foil.
Nutrition
Calories:
317
kcal
|
Carbohydrates:
12
g
|
Protein:
47
g
|
Fat:
10
g
|
Saturated Fat:
5
g
|
Cholesterol:
128
mg
|
Sodium:
174
mg
|
Potassium:
874
mg
|
Fiber:
1
g
|
Sugar:
9
g
|
Vitamin A:
433
IU
|
Vitamin C:
7
mg
|
Calcium:
44
mg
|
Iron:
2
mg