Fish Fillet on Pomodoro Pasta



  • 6 pieces (350 grams) Fish Fillet (Tilapia)
  • 1 teaspoon (5 grams) Salt
  • 1/2 teaspoon (2.50 grams) Ground black pepper
  • 8 teaspoons (40 ml) Cooking Oil
  • 1/2 cup (80 grams) Onion, minced
  • 2 tablespoons (20 grams) Garlic, minced
  • 3/4 kilo (750 grams) Tomato, diced
  • 1 pack (10 grams) AJI-NO-MOTO® Umami Seasoning
  • 2 tablespoons (30 ml) Fish sauce
  • 1/4 teaspoon (1.25 grams) Ground black pepper
  • 1/2 cup (125 ml) Water
  • 7 cups (1000 grams) Penne pasta, cooked
  • 1 cup (20 grams) Basil leaves


  1. SEASON. Season the fish fillets with salt and pepper. Set aside in the chiller for at least 15 minutes.
  2. SEAR. In a hot pot, pour oil and sear the fish fillet until slightly brown. Set aside.
  3. SAUTÉ. In the same pan, sauté onion, garlic and tomatoes. Cook until tomatoes are soft.
  4. SEASON. Add AJI-NO-MOTO®, fish sauce and pepper.
  5. SIMMER. Add water and let it simmer for 2-3 minutes.
  6. TOSS AND SERVE. Add the Penne Pasta and toss completely. Add the basil leaves and continue tossing for 1 minute. Serve

Cooking Tips

Fish Fillets can also be pan grilled instead of searing.

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ajinomoto cooking_time  Cooking Time: 30 minutes ajinomoto prep_time  Preparation: 10 minutes ajinomoto servings  Servings: 6 ajinomoto size  Serving size: 1 cup Pasta and 1 piece Fish Fillet 187 grams (127 grams Pasta, 60 grams fish fillet)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Low Fat Meal Set: Banana + Fish Fillet Pomodoro Pasta. This pasta dish is low in fat and cholesterol, but high in lycopene which are all helpful for maintaining a good heart health.


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