Pinaputok na Tilapia

This pinaputok na tilapia recipe I think is the tastiest among the tilapia dishes I tasted. This recipe, is a Kapampangan cuisine which I learned from my wife. Anyway this dish is very simple to make so don’t be discourage to cook one by yourself. The hardest part is dressing or cleaning the tilapia but now a days every wet market sellers will do the dirty part for you so the only thing you are going to do is put the stuffing inside and wrap the tilapia with banana leaves and  then fry the fish.

Pinaputok na Tilapia: A Flavorful Kapampangan Delight

Pinaputok na Tilapia is a classic dish from the Kapampangan cuisine that bursts with flavor and is surprisingly easy to make. If you’ve never tried this dish before, you’re in for a treat. The name “pinaputok” translates to “exploded,” referring to the crackling sound the fish makes when it’s fried to perfection. Here’s how you can recreate this delicious dish at home.

Cleaning and Preparing the Tilapia

Start by procuring fresh tilapia from the market. Ensure that the fishmonger has cleaned and scaled the fish for you. If not, you can do this at home by slicing the back of the tilapia to remove the internal organs. This step is crucial for a neat presentation.

Stuffing the Tilapia

To prepare the stuffing, mix finely chopped onions, tomatoes, celery, a dash of patis (fish sauce), and a pinch of magic sarap (seasoning) in a bowl. Gently stuff each tilapia with this flavorful mixture using your hands and a spoon.

Wrapping the Tilapia

Next, wrap each tilapia with banana leaves. You don’t need to wrap it like a package; instead, fold the leaves around the fish to form a neat parcel. This step not only adds a distinct aroma to the dish but also helps keep the fish moist during cooking.

Frying the Tilapia

Heat cooking oil in a frying pan, about 3 to 4 cups. Carefully place each wrapped tilapia into the hot oil, and cover the pan immediately. The moisture from the banana leaves will create steam, causing the fish to “explode” or crackle, hence the name “pinaputok.”

Serving the Pinaputok na Tilapia

After about 2 to 3 minutes, when the crackling sound subsides, carefully flip the fish and cover the pan again. Cook for another 2 to 3 minutes until the fish is golden brown and cooked through. Serve hot with a dipping sauce made from kalamansi juice and patis.

Wrap-Up

Pinaputok na Tilapia is a delightful dish that highlights the flavors of fresh tilapia and traditional Filipino seasonings. With its simple preparation and explosive flavors, it’s no wonder this dish is a favorite among many Filipino households. So, the next time you’re craving a taste of Kapampangan cuisine, give this recipe a try and enjoy the burst of flavors in every bite.

Print Recipe

How to Cook Pinaputok na Tilapia Recipe

This recipe, is a Kapampangan cuisine which I learned from my wife. Anyway this dish is very simple to make so don't be discourage to cook one by yourself.

Prep Time10 minutes mins

Cook Time6 minutes mins

Total Time16 minutes mins

Course: Fish Recipe

Cuisine: Filipino

Keyword: fried tilapia, pinaputok na tilapia, stuffed tilapia

Servings: 3 pcs

Calories: 234kcal

Author: Manny

Ingredients

• 1 kilo Tilapia gills removed and scaled and the back of the tilapia should be sliced to put the stuffing
• 1 teaspoon Magic sarap
• 1 pc red onion sliced to small cubes
• 1 pc tomato sliced to small cubes
• 1 stalk celery sliced thinly
• 2 tablespoon Patis or fish sauce
• Rock salt to rub the fish
• Banana leaves for wrapping
• Cooking oil for deep frying

For the sauce:

• Calamansi juice
• Patis

Instructions

How to Cook Pinaputok na Tilapia:

• Prepare the cleaned and scaled tilapia by cleaning it after you bought it from the market. I don't like to emphasize it further but for the sake of clear instruction, be sure that the fish was sliced at the back to get the internal organs out. So that way you can put the stuffing inside. If the cut is at the abdomen, the fish will look messy. Clean the tilapia in running water and drain. Rub every fish with rock salt then set aside.
• Prepare the stuffing by combining the onions, tomatoes, celery, patis and magic sarap. Mix thoroughly then fill each tilapia with the stuffing using your hands and a spoon.
• Then wrap each fish with banana leaves. You don't need to wrap it like a package, see the photo below so you can picture it clearly.
• Heat the cooking oil, about 3 to 4 cups in a frying pan. Then put fish and cover it immediately because you might be spilled with boiling oil. That is why is is called pinaputok because of the fire cracker sound while frying the tilapia.
• When there is no cracking sound already, about 2 to 3 minutes, turn the fish on the other side and watch out again and cover the lid. After 2 to 3 minutes, it is ready to serve.
• For the sauce: Combine kalamansi juice and patis

Video

Notes

Cooking Tips of Pinaputok na Tilapia Recipe:

1. Perfectly Cleaning the Tilapia

Ensure the tilapia is cleaned thoroughly by removing the internal organs through a slit in the back, not the abdomen, for a neater presentation. Rinse the fish under cold running water to remove any remaining scales or impurities. Pat the tilapia dry with paper towels before seasoning and stuffing.

2. Flavorful Stuffing Technique

To maximize flavor, finely chop the onions, tomatoes, and celery for the stuffing. Mix the ingredients with a generous amount of patis (fish sauce) and magic sarap (seasoning) for a savory filling. Use your hands to gently stuff the mixture into the cavity of the tilapia, ensuring even distribution.

3. Wrapping for Moisture and Aroma

When wrapping the tilapia in banana leaves, fold the leaves loosely to allow steam to circulate during cooking, keeping the fish moist and infusing it with a subtle aroma. Secure the ends of the banana leaves with toothpicks to hold the parcel together. This wrapping technique also helps to prevent the stuffing from falling out during frying.