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.

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.

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Pinaputok na Isda

★★★★★ 5 from 7 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 1-2 1x
• Category: Main Course
• Cuisine: Filipino

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Description

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.

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Ingredients

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Fish

• 1 medium tilapia, black snapper or any fish for grilling, scaled
• 1 large tomato, chopped and deseeded
• 1 onion, chopped
• 1/2 inch ginger, finely chopped
• juice from 1/2 lemon
• freshly ground black pepper
• salt
• oil

Dip

• juice from 1/2 lemon
• 3 tbsp soy sauce

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Instructions

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.

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