Pinaputok na Isda

Pinaputok na Isda

Pinaputok na Isda is a Filipino dish made out of grilled fish stuffed with tomatoes, onions, and ginger, commonly tilapia is used in this dish but any fish that is good for grilling will do, like me I used black snapper in this post. The name means Bursting or Exploding Fish and that accurately describes this dish because its preparation involves stuffing it with different ingredients to the point that it bursts, the cooking process then exaggerates this as the fish shrinks while gilling and the belly just burst open.

This recipe is relatively easy to prepare no fancy stir frying involved, all you need is a grill and your ingredients. Best enjoyed in summer with some Filipino salads, like ensaladang mangga, ensaladang itlog na maalat or ensaladang talong consumed kamayan style in bamboo leaf.

By the way before you head over to the recipe do you know that Ang Sarap and Tuttle Publishing is giving away 2 books which contains this recipe book Easy Chinese Recipes plus your choice of one books (worth US$25.00 and below) from the Tuttle Publishing range Competition is open for 2 weeks and we accept entries worldwide, just fill in your details on this competition page to join.

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Pinaputok na Isda
Prep time
Cook time
Total time
Serves: 1-2
  • 1 medium tilapia, black snapper or any fish for grilling, scaled
  • 1 large tomato, chopped and deseeded
  • 1 onion, chopped
  • ½ inch ginger, finely chopped
  • juice from ½ lemon
  • freshly ground black pepper
  • salt
  • oil
  • juice from ½ lemon
  • 3 tbsp soy sauce
  1. Score fish with knife 3-4 times on each side.
  2. Season fish with salt and freshly ground black pepper inside the cavity, outside as well as on the slits. Set it aside for 15 minutes.
  3. In a bowl combine together tomato, onion, ginger, lemon juice, salt, and ground black pepper, mix well. Place all of this mixture inside the cavity of the fish.
  4. Rub some oil outside the fish and grill it over a charcoal barbecue until cooked and slightly burnt on both sides.
  5. Prepare dip my mixing all dip ingredients.
  6. Remove fish from barbecue, serve with dip on the side.


Pinaputok na Isda Wide


10 Responses

  1. suituapui says:

    Oops!!! Posted a comment but it disappeared into thin air – maybe it was because I shared a link in it..

  2. I’m not sure if there’s anything that looks better than a whole, cooked fish. Yours looks gorgeous! Love the stuffing, too. Good stuff — thanks.

  3. Yum, my mum would cook that dish for us 🙂

  4. Just a gorgeous and tempting recipe, love the Exploding Fish name lol and a thumbs up in particular for ginger here.

  5. Fish and tomato …hmmm. lovely presentation although the eyes freak me out a bit. Cheers

  6. What an interesting recipe, Raymund. I love tilapia for its mild flavor yet I’ll have to try the black snapper. Talking about a Filipino dish, I have just had chicken adobo. So good!

  7. mjskit says:

    Interesting…I’m going to have tell my husband that he prepared a fish Filipino style. 🙂 The way you describe this is exactly what happen…the fish burst. Loved the way he prepared it, so I know we’d love this preparation as well.

  8. Sammie says:

    Oh man, this dish is too mouth-watering! Love a good fish dish!

  9. Kristy says:

    Still have yet to eat or serve a whole fish. It’s on my bucket list. I’ve never heard of black snapper. This does look good Raymund. I do love white fish and the ingredients you’ve used would be delicious with it.

  10. MakeSushi says:

    I always love some grilled fish, will have to give this recipe a try!

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