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Rolled Tilapia Papeda







  • Naturally Better Tilapia fillet: 200 g
  • Lime: ½ piece
  • Salt: ½ tsp
  • Ground pepper: ¼ tsp
  • Garlic powder: 1 tsp
  • Sprinkling cheese seasoning, to taste
  • Margarine, as needed
  • Skewers, as needed

Papeda dough ingredients:

  • Tapioca flour: 10 tbsp
  • All-purpose flour: 2 tbsp
  • Water: 250 ml
  • Ground pepper: ¼ tsp
  • Seasoning powder: ½ tsp

Egg mixture ingredients:

  • Chicken eggs: 4 pieces
  • Water: 2 tbsp
  • Salt: ¼ tsp
  • Seasoning powder: ½ tsp

Optional accompanying sauce ingredients:

  • Mayonnaise: 100 g
  • Tomato sauce: 3 tbsp
  • Chili sauce: 1 tbsp
  • Garlic powder: 1 tsp
  • Liquid milk: 5 tbsp
  • Sweetened condensed milk: 2 tbsp


  • Cut the Tilapia fillets lengthwise into pieces, marinate with salt, ground pepper, sprinkling cheese seasoning, garlic powder, and lime juice. Mix well.
  • Heat margarine in a pan, add the Tilapia pieces. Pan-sear the Tilapia until cooked.
  • Prepare a bowl, combine the papeda dough ingredients. Mix well.
  • Prepare another bowl and combine the egg mixture ingredients. Mix well.
  • Heat margarine in a non-stick pan, pour in ½ tablespoon of the egg mixture.
  • Then add 1 tablespoon of the papeda dough. Spread it evenly.
  • Place a sufficient amount of pan-seared Tilapia on top, sprinkle with sprinkling cheese seasoning.
  • Cook over low heat until cooked. Skewer the edges of the papeda and roll it up.
  • Repeat the same steps until all the mixture is used.
  • Prepare a bowl, combine the optional accompanying sauce ingredients. Mix well.
  • Serve the rolled Tilapia Papeda with the accompanying sauce.