Serves/Makes: 4-6 servings
- 1 whole large size tilapia, about 2 pounds
- Salt and ground pepper to taste
- 2 tablespoons butter
- 2 large tomatoes, sliced
- 2 medium onions, sliced
- 1 stem Chinese celery or a bunch kinchay, cut in 1 inch long
- 1/2 thumb ginger, julienned
- 3 tablespoons oyster sauce
- Few drops sesame oil (optional)
- 1/2 cup vinegar
- 2 to 3 tbsp soy sauce
- 3 cloves garlic, chopped
- 2 chilies (optional)
- Scale, clean and remove gills from tilapia.
- Wash tilapia under cold running water well, rinsing cavity well. Pat dry.
- Make a 2 or 3 slits across the body of the fish on both sides.
- Rub the fish all over (including cavity) with salt, ground pepper, and butter.
- Stuff the fish with tomatoes, onions, celery, carrot and ginger.
- In one square of banana leaves or aluminum foil, add some tomatoes, onions, celery and ginger in the center and spread evenly. This will serve as the bedding for the fish.
- Place the stuffed tilapia fish in the center. Add some remaining stuffing on top of the fish.
- Add oyster sauce and sesame oil inside the stuffed fish and the on top of the fish.
- Cut another square of aluminum foil and cover it to the fish. Wrap tightly by simply folding all edges of foil and make sure it’s tight as possible.
- Bake (grill or fry) in oven at 375°F (190°C) for approximately 30 minutes or until the wrapper is inflated and close to popping.
- For deep frying: heat oil then submerge wrapped fish till done or for about 30 minutes.
- For steaming: boil water then placed the wrapped fish atop the pot. Steam till done or for about 30 minutes.
- Remove from oven.
Serve the Pinaputok na Tilapia hot with sliced lemons on the side and dipping sauce. Enjoy!
Credits to: all-fish-seafood recipes.com