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Maliputo Recipes To Try Aside From Sinigang

If you are going to visit Batangas, a tour is not complete if you haven’t tasted this very rare fish, the maliputo. This fresh water fish can only be found in Taal Lake. Maliputo is most popular in the town of San Nicolas where its festival is derived from.

Batangueños usually cook this fish as fried, grilled, or sinigang. How will it taste if cooked in some other ways? I’ve searched for other maliputo recipes and found these two: Pan-Seared Maliputo with Sampalok Florettes and Steamed Maliputo.

But before moving on, in this link is the recipe for sinigang na maliputo. In case you want something comforting for the rainy day eats.

Pan-Seared Maliputo with Sampalok Florettes

1 whole maliputo, 350 grams
1 cup fresh sampaloc florettes
1 cup sliced white onions
4 tablespoons cooking oil
salt and pepper

1. Butterfly cut maliputo. Season with salt and pepper
2. Stuff maliputo with onions and sampaloc florettes.
3. Sear both sides of the fish.
4. Serve toyomansi sauce.

Steamed Maliputo

Steamed Maliputo - Maliputo Recipes Other Than SinigangIngredients:
3 cloves garlic
1 large onion, half sliced and half chopped
2 native tomatoes, chopped
1 tablespoon chopped cilantro
1 lemon, slice the middle portion thinly, use the end portions for zest and juice
1 thumb-sized piece of ginger, peeled and cut into thin strips
1 medium sized maliputo, gutted and cleaned
2-3 teaspoon sesame oil
3 teaspoons soy sauce
sea salt and freshly cracked black pepper

Also needed: parchment paper

1. Line a bamboo steamer with a square of parchment paper, leaving a bit of an overhang.
2. Rub fish with sea salt and cracked black pepper inside the cavity and out. Place on parchment inside the bamboo steamer.
3. Mix the garlic, chopped onions, tomatoes, cilantro, lemon zest, and ginger. Stuff what you can of this mixture in the cavity of the fish, along with a couple of the lemon slices. Scatter whatever is left of the mixture around the fish.
4. Drizzle fish with the lemon juice, sesame oil and soy sauce. Top with the rest of the lemon and onion slices. Fold in parchment (it doesn’t have to close completely as it will cook in a steamer anyway) and close the steamer.
5. Heat water in a wok until it comes to a rapid simmer. Place steamer in the wok (making sure the water does not touch the contents!) and cook for 15-20 minutes.


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