Mackerel recipe ideas for a nutritious Good Friday meal

During Holy Week, many families turn to meat-free recipes as a form of penance and meaningful sacrifice.

Canned mackerel is one of the recommended alternatives for dishes such as sinigang, bistek, or even sisig. It offers a flavorful, filling, and nutritious substitute for meat, with the added benefits of being more heart-healthy and affordable.

For those planning their meals for Good Friday, here are quick and easy recipes to try from Mega Mackerel: 7

Mackerel Sinigang

Ingredients:

2 cans Mega Mackerel

1 medium onion, quartered

2 medium tomatoes, quartered

1 radish, sliced

1 eggplant, sliced

1 bunch kangkong or spinach

2 to 3 green finger chilies

1 packet sinigang mix

6 cups water

Procedure:

1. Drain the Mega Mackerel if using the brine variety. If using the tomato sauce variety, set aside the sauce.

2. In a large pot, bring six cups of water to a boil. Add the onions and tomatoes. Let it boil for about five minutes.

3. Gently add the Mega Mackerel, including the tomato sauce if using that variety. Add the radish, eggplant, and green chilies. Cook for another five minutes.

4. Add the sinigang mix and stir well. Simmer for 10 minutes or until the vegetables are tender.

5. Add the kangkong or spinach and cook for an additional two minutes. Season with salt and pepper to taste. Serve hot with steamed rice.

Mackerel Spring Roll

Ingredients:

1 can mackerel in tomato sauce, drained

1 pack Mega Prime sotanghon (vermicelli noodles), soaked in warm water until soft and drained

1 cup shredded carrots

1 cup shredded cabbage

1 small cucumber, julienned

1/2 cup fresh mint leaves

1/2 cup fresh cilantro leaves

1/2 cup fresh basil leaves

1 small bell pepper, julienned

10 rice paper wrappers

For the sauce:

1/2 cup hoisin sauce

2 tablespoons peanut butter

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 clove garlic, minced

Water to thin (if needed)

Instructions:

1. Fill a large shallow dish or pie plate with warm water.

2. Dip one rice paper wrapper into the water for about 10 to 15 seconds, until it becomes soft and pliable. Lay it flat on a clean, damp kitchen towel or cutting board.

3. Layer fillings one by one. Start with Mega Mackerel, then sotanghon and the rest of the vegetables.

4. Fold the bottom of the wrapper over the filling, then fold in the sides, and roll up tightly to enclose the filling. Be careful not to tear the rice paper. Repeat with the remaining wrappers and filling.

5. In a hot pan, drizzle a little oil and fry the spring rolls until crispy.

6. In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, rice vinegar, sesame oil, and minced garlic until smooth. Add water as needed to reach your desired consistency.

7. Arrange the fresh mackerel spring rolls on a serving platter.

8. Serve immediately with the dipping sauce on the side.