How to Make Pinaputok na Tilapia | Farm To Table - video Dailymotion

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Aired (March 3, 2024): While traditionally made using charcoal, Chef JR Royol shows us a family technique of making Pinaputok na Tilapia using only a stove.

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00:00 Aside from the fresh vegetables and herbs that you can find in Duron Farm,

00:05 they also have a fish pond that they use to grow tilapia.

00:09 And of course, we won't waste the opportunity to prepare a delicious potahe using those.

00:16 For the tilapia that we're going to fry,

00:18 what we need is a stuffing that's wrapped either in foil or banana leaves.

00:27 We're going to fry it because eventually, the stuffing that you're going to wrap has to be crispy,

00:32 which is usually the banana leaves.

00:35 And the preferred choice for cooking this is a crab.

00:41 But I learned from our family that you can fry it using your pan and stove at home.

00:49 So I have here our onions, tomatoes of course.

00:54 Let's separate it.

00:55 A little bit of ginger.

00:57 And then we'll add in garlic.

01:02 Let's just mix this.

01:04 Some sugar.

01:06 And fish sauce.

01:10 And of course, pepper.

01:22 Generous amount of stuffing.

01:25 And then we'll wrap it.

01:29 I guess a key technique here when you're going to make a fried tilapia using a pan is to use a small amount of oil.

01:38 What I like about this technique is one, it's very practical, especially for those who live in a condo.

01:45 And you don't need to use fire.

01:48 And one more thing, when we add the banana leaves, it will still infuse the aroma of the fish.

01:59 And of course, this is one of the techniques that you can apply.

02:02 Not just tilapia, but any type of fish.

02:05 This is something that you can definitely do.

02:07 So at this point, we can see that our first side is a little bit dark.

02:15 So there.

02:18 Now that's an indication for me that I can flip it.

02:22 So in a way, we're still getting the grilled flavor because while it's charring, the banana leaves are getting burnt.

02:33 It's infusing the fish.

02:36 So it's getting a smoky aroma.

02:40 So we'll just flip it. Once we get the same color, the burnt layer, then that tells me that we can serve it.

02:48 [music]

02:56 I'll just help myself and we'll eat after this.

02:59 That's what I'm eating, ma'am. I'll just wait.

03:04 How's the Adobo?

03:08 [music]

03:16 [music]

How to Make Pinaputok na Tilapia | Farm To Table

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