Favorite Tilapia Recipes

The one I cook most. Rub it with salt, let it sit, fry it. I wait for the sizzling to die down before flipping because that means the moisture is gone and the skin is crispy. My dipping sauce is soy sauce and calamansi, always. I could eat this every day. I actually did eat this every day when I lived in the Philippines. The only reason I hold back here in the US is the smell. During winter with the windows shut, that fish smell sticks around for hours.

The wine marinated version. You season the fish, soak it in cooking wine, coat it in cornstarch and flour, then fry it. The batter makes it extra crispy, and the wine gives it a subtle flavor you do not get from regular fried tilapia. Best part: the oil barely splatters because the coating absorbs the moisture. Serve with spicy vinegar.

This one is from my mom. She used to make these while I just stood there watching, waiting for them to be done. Panko breadcrumbs, seasoned tilapia fillets, deep fried. Kids really go for these. I dip mine in toyomansi when eating with rice, or ranch dressing when eating them as a snack.

This is the foil wrapped method. Stuff the cavity with tomato, onion, and lemon juice. Seal it in aluminum foil. Grill 12 minutes per side. The foil traps all the juice so the fish comes out moist, almost like steamed fish but with a smokier flavor. I always serve this with ensaladang talong.

The simplest grilled tilapia recipe I have. Salt, pepper, straight on the grill. I spray the grate with cooking oil to prevent sticking and use a spatula to flip. That is the whole recipe. Eat it with soy sauce and calamansi on the side.

Similar to the foil version, except the stuffing is heavier. Tomato, onion, scallions, ginger, garlic powder, lemon juice. The filling cooks inside the fish and gives it more going on flavor wise. Good for when you have company over and want something that looks a little more impressive on the plate.

This is the overstuffed one. You pack the fish with as much filling as it can physically hold. Score the sides to create more room. Tomato, onion, ginger, mango, lemon juice. Wrap it tight in foil and grill. The name kind of gives it away. This one tends to show up at celebrations and always gets people talking at the table.

I made this from tilapia fillets that had been sitting in my freezer for a few days. Brushed them with oil, seasoned with salt, pepper, chili powder, and garlic powder. Into the oven at 400F for about 5 to 7 minutes. The pineapple salsa on the side is what makes this interesting. I have a bad habit of buying ingredients I do not immediately need and then figuring out what to do with them later. This recipe was one of those happy accidents.

Fried tilapia simmered in coconut milk with spinach, ginger, garlic, and chili peppers. I always fry the fish first. It holds together better in the sauce and the flavor is noticeably different compared to using fresh fish. The aromatics matter here. Onion, garlic, and ginger need to be fragrant before the coconut milk goes in. I season with fish sauce. This is the kind of dish where you look down and realize you have already gone through two cups of rice.

A variation that uses malunggay leaves instead of spinach. The flavor is earthier. Same technique though: fry the fish, make the sauce, simmer.

This is a Bicolano dish. The tilapia is stuffed with tomato, onion, ginger, and garlic, wrapped in bok choy leaves, and simmered in coconut milk. A friend from Bicol told me they traditionally tie the fish with lemongrass, which also gives the sauce a nice aroma. The prep reminds me a lot of making grilled stuffed tilapia, except everything goes into a pan of coconut milk instead of the grill.

One of the first recipes I ever published. 2009. I kept it simple because that was the whole idea of this site from the start. Fry the fish, make a sweet and sour sauce with vinegar and ketchup, pour it over. It still holds up.

Fried tilapia in a tomato sauce topped with beaten eggs. The eggs are what make it distinctly Filipino. You pour them right over the fish and sauce, let them set, then stir gently. I like that you can use leftover fried fish for this. So if you fried tilapia last night and have extra, this is your lunch.

A cousin of sarciado. Cornmeal breaded tilapia fillets topped with the same tomato and egg sauce. I used fillets instead of whole fish for a different texture. The cornmeal coating does not get soggy in the sauce, which was the whole point of trying it.

Fish in ginger broth. The broth uses rice washing, which makes it cloudy and slightly thick. Bok choy goes in at the end. This dish makes me eat too much rice. Every time. I have no self control when pesang isda is on the table. Traditionally you use mudfish, but whole tilapia is a great substitute.

Sour soup with yellow miso paste. The miso gives it a fermented quality that regular sinigang does not have. I pan fry the tilapia first, of course. Mustard leaves, okra, green peppers. Good on a cold day. Good on a hot day too, honestly.

Same sinigang, but the tilapia is air fried instead of pan fried. 350F, 10 minutes per side. Less oil, less mess. The soup itself is identical.

I started making these after moving to the US. Seasoned fillets, pan fried, loaded into taco shells with fresh toppings. A nice change from the Filipino rotation.

Tilapia fillets dipped in a beer batter and deep fried. The beer gives the batter a light, almost yeasty flavor. I went with tilapia because it was available and cheap. Serve with fries and tartar sauce for homemade fish and chips.