Pinaputok na Tilapia Recipe

Pinaputok na Tilapia Recipe

Pinaputok in Filipino┬ákind of means “bursting” as in bursting in the seams. So in this recipe, the fish is stuffed with as much chopped onions and tomatoes as possible. Drizzled with a light butter mixture (or even anything as simple as oil, seasoned with salt and pepper) then wrapped in foil to cook–usually grilled, sometimes baked. The juices of the fish mix with the onions and tomatoes, trapped inside, giving the fish an ever so slightly enhanced, fresh and clean taste.

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Bangus Sisig

Bangus Sisig

Sisig is considered the perfect beer match. It’s usually made of liver, pig ears, and probably unimaginable things–all chopped and mixed (so you don’t actually know what you’re getting), cooked on a greasy hotplate and is sometimes topped with egg. Add a few drops of calamansi, crush a siling labuyo (bird’s eye chili) for a spicy kick, and voila–you got the ultimate pulutan.

Just like adobo, versions abound everywhere, and of course it eventually made it a staple offer in most Filipino restaurants. While the common ingredients ain’t healthy, try making it with tuna, or bangus (milkfish) and you’ve got a delicious easy-to-eat meal! Continue reading “Bangus Sisig”