How to Make Pinaputok na isda or Fried Fish Packets

How to Make Pinaputok na isda or Fried Fish Packets

Pinaputok na Isda, a Filipino dish that translates to "Fried Fish Packets." This dish is not just about the succulent fish; it's about the magic that happens when simple ingredients and traditional cooking techniques combine to create a symphony of flavors and textures.

In Pinaputok na Isda, a whole fish, often tilapia or snapper, is generously stuffed with a flavorful mixture of tomatoes, onions, garlic, and spices. This vibrant stuffing not only adds layers of taste but also infuses the fish with a burst of freshness.

What makes this dish truly special is the method of cooking. The stuffed fish is carefully wrapped in banana leaves, creating packets that are then fried to perfection. As the packets sizzle in the hot oil, the banana leaves release their earthy aroma, infusing the fish with a subtle, smoky essence.

When you unwrap these packets, you're greeted with a sight and aroma that's nothing short of magical. The fish is tender and flavorful, the stuffing a medley of vibrant colors and textures. Each bite is a revelation, a testament to the artistry of Filipino cuisine.

Pinaputok na Isda isn't just a meal; it's an experience, a celebration of tradition, and a reminder that the simplest of ingredients can create culinary wonders. So, join us as we unwrap the secrets of this cherished Filipino dish and savor the richness of Pinaputok na Isda.
How to Make Pinaputok na isda or Fried Fish Packets

Pinaputok na isda or Fried Fish Packets Recibe by Philippine Cuisine

Ingredients: serve 4
  • 4 pompano or tilapia about 160g each
  • 1 tomato
  • 1 stalk celery
  • 1 small onion
  • 2 thumb size pieces ginger
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1tbsp oil
  • 1 large tomato
  • 2 white onions
  • Banana leaves for wrapping
  • 1 tbsp salt
  • 1 tbsp oil
  • Kitchen string
  • 2 cup oil for frying
  • 1 sprig cilantro leaf (wansuy) for garnish
  • 1 salted egg
  • Clean the fish
  • Chop the tomatoes
  • Chop the celery stalk finely.
  • Peel and chop the onion finely
  • Peel and cut the ginger into thin strips
  • In a bowl, mix together chopped tomato, celery, onion, ginger strips, salt, ground black pepper, and oil. This mix will be used as stuffing for the fish. Divide into 4 portions.
  • Slice the large tomato crosswise into ½ cm in pieces.
  • Peel and slice the white onions crosswise into .5cm pieces.
  • Cut the banana leaves into 26x31cm in pieces
  • Score both sides of the fish with a sharp knife
  • Rub both sides of the fish with salt and oil.
  • Insert the stuffing mixture into the belly portion of the fish.
  • Lay the fish on the banana leaf. Top with the slices of tomato and onion. Fold the sides of the leaf and secure with string.
  • Repeat with the remaining fish.
  • Just when ready to serve.
  • Pour the oil into a kawali, or wok. When hot, slide fish packet gently into the oil and fry for about 3 minutes.
  • Turn the fish packet carefully and cook on the other side for 2 minutes.
  • Repeat with remaining packets.
Serving suggestion:
Place fish packet on a platter. Cut the strings and open the banana leaf. Garnish with cilantro leaves. Serve with sliced salted egg.

The banana leaf adds aroma and flavor to the fish. It also protects the fish from burning in the oil. Aluminum foil or parchment paper may be substituted for banana leaves.
For a healthier option, charcoal-broil or steam the fish instead of frying.
This recipe can use bangus(milkfish), apahap(seabass) or kitang (spadefish).end.

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