Baked Filipino-Style Fish with Tomato and Ginger

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light and flavorful Filipino-inspired baked fish dish accented with fresh tomatoes, ginger, and scallions. This filipino-inspired seafood ready in about 35 minutes pairs salt, black pepper, inch piece, julienned fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Filipino cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Pat dry 4 white fish fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: In a baking dish, arrange the fillets in a single layer. Scatter 1-inch julienned fresh ginger, 2 chopped ripe tomatoes, and 3 sliced green onions evenly over the fish.
  3. Step 3: Drizzle 2 tbsp olive oil and 1 tbsp fish sauce over the fish and vegetables. Pour 1/4 cup water around the fillets to keep them moist.
  4. Step 4: Cover the dish loosely with foil and bake for 20 minutes until the fish flakes easily with a fork and the tomato juices are bubbling.
  5. Step 5: Remove from oven and let rest for 2 minutes before serving with steamed rice or sautéed greens.

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Frequently asked questions

How long does Baked Filipino-Style Fish with Tomato and Ginger take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Filipino-Style Fish with Tomato and Ginger?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Baked Filipino-Style Fish with Tomato and Ginger?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Filipino-Style Fish with Tomato and Ginger for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Filipino-Style Fish with Tomato and Ginger?

Filipino seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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