Pinaputok na Tilapia - stuffed fish from the oven

Ingredients

• 2tilapia
• 3 tbspasem (tamarind)
• 2tomatoes
• 1onion
• 5 cmginger
• 3 clovesgarlic
• 1/2 tspsalt
• 1/2 tspblack pepper
• 2 tbspbutter
• as neededbanana leaves

Instructions

1. 1

   Prepare the fish

   Clean the tilapia and score both sides. Rub the fish with 2 tablespoons of asem and leave it to sit for 10 minutes.

2. 2

   Make the filling

   Finely chop the onion, garlic, ginger and tomatoes. Mix them with the remaining asem, salt and pepper.

3. 3

   Melt the butter

   Melt the butter.

4. 4

   Fill and wrap

   Fill the fish with the mixture, rub the outside with the melted butter and wrap each fish in banana leaves.

5. 5

   Bake the fish

   Bake in an oven at 180°C for 25 minutes, until cooked through. Alternatively, steam the wrapped fish.

What is Pinaputok na tilapia?

Pinaputok na tilapia is a stuffed fish dish associated with Filipino cooking. The fish is filled with an aromatic mixture and wrapped in banana leaves for cooking.

This version combines tomato and onion with ginger, garlic and tangy asem. The filling seasons the fish from within, while the leaf wrapping helps hold in moisture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The fish provides most of the protein, while the tomatoes and onion contribute some carbohydrate; the butter contributes fat. Serve a portion with vegetables and rice to make a more complete plate.

The filling and its flavour

Asem: This is the sour ingredient in the recipe; it is often understood as tamarind. Two tablespoons season the fish before cooking, and the rest goes into the filling.

Aromatics: Finely chopping the tomato, onion, ginger and garlic helps them combine into a cohesive stuffing. Salt and pepper round out the mixture.

Scoring and marinating

Scoring: Make cuts on both sides of the cleaned fish so the seasoning has more surface area to cling to. Take care not to cut through the fish.

Resting: Leave the fish with the first 2 tablespoons of asem for 10 minutes, as directed. This short pause seasons the surface before the filling is added.

Wrapping the fish

Banana leaves: Wrap the filled fish securely so the stuffing stays in place during cooking. If a leaf tears, use another piece to cover the gap.

Butter: Melt the 2 tablespoons before rubbing it over the fish. The recipe uses it on the outside rather than mixing it into the filling.

How to tell when it is done

Oven: Bake at 180°C for 25 minutes, then check that the fish is cooked through before serving. The recipe gives time and temperature but does not specify a fish size, so doneness may vary.

Steaming: The recipe also offers steaming as an alternative, but does not give a steaming time. Check the fish as it cooks and serve once it is cooked through.

Serving ideas

Serve the fish hot, with the filling spooned alongside or over each portion. Rice is a straightforward accompaniment for the tangy, savoury flavours.

A simple vegetable side, such as steamed greens, can round out the meal without competing with the stuffed fish.

Recipe notes & tips

• Remove any remaining scales and clean the fish thoroughly before scoring it.
• Finely chop the filling ingredients so they fit inside the fish more easily.
• Keep the banana leaves intact as you wrap, using an extra piece if needed.
• Set the wrapped fish in a baking dish to make it easier to handle.
• Check the fish for doneness before serving, as cooking time can vary with its size.

Variations

• Add chilli: Mix chopped chilli into the filling for extra heat.
• Use lime: Replace some of the asem with lime juice for a different tang.
• Add spring onion: Include finely sliced spring onion in the stuffing.
• Steam instead: Steam the banana-leaf-wrapped fish rather than baking it.
• Serve with rice: Add steamed rice alongside the fish to make the meal more substantial.

Common mistakes to avoid

• Skipping the scoring: Make cuts on both sides so the seasoning can coat more of the fish.
• Overfilling: Leave enough room to close the fish around the stuffing.
• Loose wrapping: Fold the banana leaves snugly to keep the filling contained.
• Using unmelted butter: Melt it first so it can be spread over the fish as directed.
• Relying only on the timer: Check that the fish is cooked through, since fish size can affect the timing.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat until piping hot, in the oven or by steaming; remove the banana leaves before eating if preferred.

Frequently asked questions