Pinaputok na Tilapia
Pinaputok na Tilapia gets its name from the Filipino word ‘putok,’ meaning to burst — the fish is stuffed with a tangy tomato-onion mixture, sealed tightly in foil or banana leaf, and grilled or baked so the juices steam the fish from within. The result is tender, flaky tilapia infused with the aromatics packed inside it, no oil or heavy sauce required.
Watch It Made
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Instructions
- Score the tilapia 2-3 times on each side. Season the cavity and outside with salt, pepper, and half the calamansi juice; let sit for 10 minutes.
- In a bowl, toss the tomatoes, onion, ginger, garlic, and chilies with soy sauce, remaining calamansi juice, and a drizzle of oil.
- Stuff the fish cavity generously with the tomato-onion mixture, reserving some to top the fish.
- If using banana leaf, pass it briefly over an open flame to make it pliable. Wrap the stuffed fish tightly in the banana leaf or foil, sealing the edges well.
- Grill over medium charcoal heat for 10-12 minutes per side, or bake at 400°F (200°C) for about 25 minutes, until the fish is cooked through.
- Carefully unwrap (watch for hot steam) and serve the fish with its stuffing and juices spooned over, alongside steamed rice.
Cook's Tip
Pass the banana leaf over a flame for a few seconds before wrapping — it releases the leaf's natural oils and makes it pliable so it seals tightly around the fish instead of cracking, which is what actually traps the steam that cooks the stuffing.