Fish recipes provide an alternative to meat during Lent


Lenten season is here and many of us mean to give up meat on Friday. Here are some fish recipe ideas I will share. This is easy to prepare in the comfort of your own home.

Crunchy fried fish on soft tortillas/hard tacos

  • 4 pcs Basa fillets
  • 1 cup all-purpose flour
  • 3 eggs, beaten
  • 2 cups Panko bread crumbs (Japanese bread crumbs)
  • paprika
  • 1 lemon
  • 2 tomatoes, diced
  • 1 medium size red onion
  • 1 small head iceberg lettuce
  • 1 small red bell pepper
  • Cilantro sprigs
  • salsa
  • sour cream
  • grated cheese
  • guacamole
  • lime wedges
  • salt and pepper
  • garlic powder
  1. Cut the fillets into strips. Pat dry on a paper towel and season with the salt, pepper and paprika. Squeeze the lemon juice over the fillets.
  2. Season the flour with the salt, pepper and garlic powder. Set aside. Beat the eggs and put the Panko bread crumbs in a separate bowl. Individually dredge the fish fillets with the flour. Then dip it in the beaten eggs. Roll it in the Panko bread crumbs. Fry in medium heat until golden brown.
  3. Assemble all the fixings. Top with the sour cream, salsa, guacamole, grated cheese, lime wedges and cilantro sprigs.

Tuna flakes Pad Thai

Pad Thai sauce

  • 1 can coconut milk
  • ½ cup Hoisin sauce
  • 2 stalks lemongrass, chopped
  • 2 shallots, chopped
  • 4 cloves garlic, chopped
  • handful cilantro
  • 3 Tbs honey
  • 1 cup water
  • ½ cup peanut butter
  • chili flakes


  • 475 g thick mung noodles
  • 2 cans tuna flakes in water
  • ½ red pepper, cut in strips
  • 3 cups bean sprouts
  • 1 square bean curd, deep fried into cubes
  • sweet peas
  • 2 small carrots, julienned
  • 2 stalks celery, julienned
  • 3 cloves garlic
  • 1 red onion


  • chili powder flakes
  • ground peanuts
  • calamansi slices
  1. In a sauce pan, combine and boil all the ingredients listed for the Pad Thai sauce until syrupy. Strain and set aside.
  2. Cook the noodles according to the package directions until al dente.
  3. Sauté the garlic and onion until translucent. Add the flaked tuna and tofu. Add all the remaining vegetables. Then add the Pad Thai sauce. Let it simmer and then toss the pasta and bean sprouts in to the mixture.
  4. Sprinkle the chopped peanuts and garnish with the cilantro and calamansi slices when serving.

Bangus sisig

  • 1 large boneless Bangus fillet
  • 1 large red onion
  • 3 Tbs ginger, minced
  • 3 stalks green onion
  • 4 cloves garlic
  • 2 Tbs mayonnaise
  • 6 pieces calamansi
  • 2 Tbs soy sauce
  • 2 siling labuyo
  • salt and pepper to taste
  1. Fry the Bangus fillet. Scrape the meat off the bones and chop finely.
  2. Sauté the garlic, onion and ginger.
  3. Add the chopped fish. Season with the soy sauce, black pepper and add the calamansi juice.
  4. Add the mayonnaise and green onion