February came so quick, it feels as if it just flew past everyone. March is now fast approaching, and what comes with it is this year’s Holy Week celebration. This year, Holy Week falls on the 25th of March and ends on the 31st. During this whole week, as Filipinos, it’s our custom to observe fasting. That means no meat; only veggies and fish are supposed to be eaten. This can be a bit daunting to some–especially to those who aren’t really big fans of vegetables.
So with that in mind, here are 10 non-meat dishes you can serve during this Holy Week that even those with vegetable phobia can enjoy.
This dish is most commonly served with pork, but in this particular recipe, tilapia is used as a substitute. And it’s amazing!
Tilapia – 2 medium sized
Bagoong alamang – 2 to 3 tbsp.
Garlic, coarsely chopped – 10 cloves
Onions, diced – 1 medium sized
Ginger, sliced thinly – size of a thumb
Green onion leaves, diced – 3 stalks
Green chilies – 3 to 4 pcs.
Chili flakes – as desired
Olive oil – 2 tbsp.
Vinegar – 2 tbsp.
1. Gut and clean the tilapia and slice into 2 to 3 parts.
2. Heat the pan and pour in the olive oil.
3. Put the chili flakes in and stir until it’s infused to the oil.
4. Under low heat, add the garlic, ginger, and onion and stir for a few seconds.
5. Add the bagoong alamang and stir.
6. Throw in the sliced tilapia and stir for 5 minutes.
7. Drizzle in the vinegar while stirring. Continue stirring until the tilapia is cooked.
8. Before turning off the fire, add the green chilies and onion leaves.