Simple, affordable, and most of all, observant of Lenten dietary traditions (no meat), Mega Prime Foods has released recipes using their canned mackerel products for Lent-compliant (and surprisingly nutritious) dishes.
MACKEREL SINIGANG
Ingredients:
2 cans Mega Mackerel in brine or tomato sauce
1 medium onion, quartered
2 medium tomatoes, quartered
1 radish, sliced
1 eggplant, sliced
1 bunch kangkong (water spinach) or spinach
2-3 green finger chilies
1 packet sinigang mix (tamarind soup base)
6 cups water
Salt and pepper to taste
Procedure:
Drain the Mega Mackerel if using the brine variety. If using the tomato sauce variety, set aside the sauce.
In a large pot, bring 6 cups of water to a boil. Add the onions and tomatoes. Let it boil for about 5 minutes.
Gently add the mackerel, including the tomato sauce if using that variety. Add the radish, eggplant, and green chilies. Cook for another five minutes.
Add the sinigang mix and stir well. Simmer for 10 minutes or until the vegetables are tender.
Add the kangkong or spinach and cook for an additional 2 minutes. Season with salt and pepper to taste. Serve hot with steamed rice.
MACKEREL SPRING ROLL
Ingredients:
1 can of Mega 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:
Fill a large shallow dish or pie plate with warm water.
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.
Layer fillings one by one. Start with the mackerel, then sotanghon and the rest of the vegetables.
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.
In a hot pan, drizzle a little oil and fry the spring rolls until crispy.
In a small bowl, whisk together the hoisin sauce, peanut butter, soy sauce, rice vinegar, sesame oil, and minced garlic until smooth. Add water as needed to reach your desired consistency.
Arrange the spring rolls on a serving platter. Serve immediately with the dipping sauce on the side.
FILIPINO MACKEREL CURRY
Ingredients:
2 cans Mega Mackerel in Tomato Sauce
2 potatoes, peeled and cubed
2 carrots, peeled and sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 cloves garlic, minced
1 onion, chopped
1 tablespoon curry powder
1 can (400ml) coconut milk
1 tablespoon cooking oil
Salt and pepper to taste
Fresh basil leaves for garnish
Procedure:
Open the cans of Mega Mackerel in Tomato Sauce and drain the sauce. Set the fish aside.
In a large pan or skillet, heat the cooking oil over medium heat. Add the minced garlic and chopped onion. Sauté until fragrant and translucent.
Add the cubed potatoes and sliced carrots to the pan. Stir and cook for about 5 minutes until the vegetables start to soften.
Sprinkle the curry powder over the vegetables. Stir well to coat the vegetables with the curry powder.
Pour the coconut milk into the pan. Stir to combine with the vegetables and curry powder.
Let the mixture simmer over medium-low heat for about 10 to 15 minutes, or until the potatoes and carrots are tender and cooked through.
Gently add the fish to the pan, being careful not to break them apart. Stir gently to incorporate the fish with the vegetables and curry sauce.
Add the sliced red and green bell peppers to the pan. Stir well to combine.
Season the curry with salt and pepper to taste. Adjust the seasoning according to your preference.
Let the curry simmer for another five minutes to allow the flavors to meld together and the sauce to thicken slightly.
Garnish the Filipino curry with fresh basil leaves for added flavor and freshness.
Serve with steamed rice.
