Pinaputok na Isda, quite appropriate with the current climate here in the Gulf but wait it’s only the fish we’re exploding here. “Pinaputok” means fired, popped, or exploded, honestly we really don’t know why the recipe is called as such since it doesn’t really pop. Traditionally, some uses whole fish such as tilapia, milkfish or pompano filled with chopped tomatoes, onions and ginger then wrapped in banana leaves.
Pinaputok na Isda Recipe
- 1/2 kg. tilapia fish (or any fish would you like)
- 2 pcs. fresh large red tomatoes, chopped
- 1 cup red onions, chopped small
- 3 tbsps. ginger, cubed thinly
- 1 pc. medium lemon
- salt and pepper
- 1 small pack maggi magic sarap
- aluminum foil for wrapping
- Squeeze lemon all over the fish, and sprinkle salt and pepper.
- Mix all the chopped tomatoes, onions & ginger, season with maggi magic sarap.
- Lay aluminum foil (dimension around 8 x 12 inches or just enough to wrap the fish) Layer on it the tomatoes, onions and ginger mixture. Place on it 1 portion fillet and top the fish with the tomatoes, onions and ginger mixture. Fold and seal the sides of the foil properly so it will be air tight.
- Do the same with the remaining two portions of fillet.
- Place over the grill and broil it for 15 minutes on each side. You can open to check if fish is well done.
- Place the fish with the foil on the serving plate.
- Serve hot with rice and soy sauce with lemon as dipping sauce. Enjoy!