Pinaputok na Isda

I first tasted this dish in San Fernando, Pampanga. C.G. Garcia, a realtor in San Fernando had a restaurant and that is where I first tasted it. The original recipe of this dish was too oily (it was deep fried twice) and as usual, I tweaked it to make it healthier.

Fish Ingredients:

  • 1 kilo fish fillet – labahita, ocean perch, sole – de-bone and slice into serving slices 2-inches x 4-inches or whole tilapia
  • 1 tablespoon lemon or calamansi juice or mirin

Sauce Ingredients:

  • ¼ kilo tomatoes – blanch, skin, peel and cut into quarters
  • 50 grams coriander – chop coarsely
  • 2 cups onions – chop coarsely
  • 2 tablespoons garlic – chop finely
  • 2 lemon grass white stalks – chop finely
  • 1 tablespoon ginger – finely chopped
  • ¼ cup oyster sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons cooking oil
  • ¼ cup light soy sauce
  • 1 teaspoon finely crushed black pepper
  • 1 tablespoon cassava (arrowroot) flour dissolved in 2 tablespoons water

Fish Preparation Procedure:

  • Rub the fish fillets with lemon juice and lay out on over-proof serving dish lined with banana leaf.
  • If you are using a whole tilapia, fry tilapia with a little oil, on both sides, just to seal it; about 1 minute per side.


  1. In a medium sized sauce pan, over low fire, pour in the oils (cooking and sesame) and sauté the onions, and garlic for about 2 minutes.
  2. Add in the ginger and lemon grass; continue sautéing for another 1 minute.
  3. Add the tomatoes and simmer for 3 minutes.
  4. Add the oyster sauce, soy sauce and black pepper. Stir and continue simmering for 1 minute.
  5. Add the coriander and the cassava flour mixture. Cook for another minute and remove from flame.
  6. Pour sauce over the fillets and bake for 15 – 20 minutes at 180°C or 350°F.
  7. Serve with boiled rice.


  1. Thanks for the website! Will definitely try this. I already gained weight reading through the different dishes.

    • Hi Ceci! You’re most welcome! Hope my Pinoy recipes will delight you and your family

  2. I have read a lot of recipes on how to do pinaputok na isda, and I like yours the best. I will definitely try your recipe.

    • Glad you like it, please share how it turned out.

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