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Mar 23, 2016
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The Holy Week means different things to different people. Aside from being a time for reflection, it's also an opportunity to de-stress from work, take a break from the city, and spend more time with the family.

Oh, and for many Filipinos, it also means no pork, beef, and chicken meat until Easter Sunday. And, for those who observe this tradition, fear not: This shouldn't have you resigning yourself to a diet of lame-tasting, boring food

Check out these fish, seafood, and veggie recipes that'll have your tastebuds and tummy singing hallelujah!


1) Steamed Fish with Scallions

Get a kilo of filleted cream dory or any other white fish, and season it with salt and pepper. Arrange the fish on a steamer, and top it with minced garlic cloves and a sliced one-inch knob of ginger. Steam the fish until it turns transparent, and set aside. In a small pan, sauté a sprig of spring onions, three tablespoons of soy sauce, two tablespoons of sesame oil, and a tablespoon of sugar. Let it simmer for five minutes and pour it over the cooked fish. Serve with hot rice.

For the complete list of ingredients and instructions, visit Yummy.ph.


2) Fish Fingers with Yogurt-Mayo Dip

Slice cream dory into one-inch thick strips, and pat dry. Meanwhile, place a cup of crushed whole-wheat crackers in a bowl, combine half a cup of flour, a teaspoon of salt, and a teaspoon of pepper in another bowl, and mix a whole egg and one egg white in a third. Dip each fish strip in the flour mixture, the egg mixture, and the crushed crackers, and place them on a lightly greased foil or baking paper. Spritz a bit of oil on the fish fingers, and bake them at 350-degrees Fahrenheit for 10 to 15 minutes. Serve the fish with a dip made of a quarter cup of plain yogurt, a quarter cup of light mayonnaise, half a teaspoon of onion powder, half a teaspoon of garlic powder, and half a teaspoon of chopped parsley.

For the complete list of ingredients and instructions, visit Yummy.ph.


3) Grilled Whole Fish

If you're lucky enough to be enjoying freshly caught fish this Holy Week, here's how you could best prepare it: clean and gut the fish, leaving the scales intact, and rub its flesh and exterior with salt. In a bowl, mix a diced medium tomato, a quarter cup of chopped fresh cilantro, a tablespoon of minced red onion, a tablespoon of soy sauce, and a tablespoon of calamansi juice, and stuff it in the fish's cavity.

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Preheat your grill, and make your pouring sauce by combining a quarter cup of vinegar, three tablespoons of muscovado sugar, a finely diced red onion, and half of a medium red bell pepper, diced (add a couple of thinly sliced green chilies if you like it hot!). Let the pouring sauce stand for at least 15 minutes. Meanwhile, grill your fish, and try to turn it over only once so it won't stick. Serve it immediately doused with the pouring sauce.

For the complete list of ingredients and instructions, visit Yummy.ph.

4) Seaweeds Salad

Wash a cup of lato and guso seaweed under running water and drain them in a strainer. Return the guso to the strainer and pour hot water over it to soften, then throw it in a bowl along with the lato. Toss in a cup of halved cherry tomatoes, a large chopped red onion, and a cup of chopped green mango. Serve it with a dressing made by combining two tablespoons of calamansi juice or a quarter cup of vinegar, a pinch of sugar, and a pinch of salt. Pair this dish with the grilled fish from the recipe above and you're all set!

For the complete list of ingredients and instructions, visit Yummy.ph.


5) Steamed Vegetables with Herbed Butter

Wash a bunch of broccoli, a bunch of cauliflower, and a few pieces of young corn. Split the broccoli and cauliflower into florets, and slice the corn in half. Toss the veggies in a bowl with two tablespoons of unsalted butter, half a teaspoon of crushed rosemary leaves, half a teaspoon of thyme, a quarter of teaspoon salt, and eight of a teaspoon of ground black pepper. Place the veggies in a plate and steam for three to five minutes until they're cooked just right.

For the complete list of ingredients and instructions, visit Yummy.ph.


6) Chili Crabs

This Singaporean hawker stall staple is as tasty as it is easy to prepare! Start by heating two tablespoons of oil in a pan. Once it's smoking hot, add a tablespoon of chopped garlic, a tablespoon of chopped ginger, three tablespoons of chopped scallions, and two 500-gram crabs, cut into halves. Add a quarter cup of Thai sweet chili paste, a tablespoon of tomato paste, a teaspoon of Sriracha chili paste, two tablespoons of Chinese wine, and half a tablespoon of sesame oil. Cook until the crabs are done, and serve with all the rice you can handle!

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For the complete list of ingredients and instructions, visit Yummy.ph.


7) Shrimp Stir-fry

Take your tastebuds on a trip to Thailand this Holy Week with this flavorful dish! Sauté a tablespoon of chopped garlic and three to four pieces of siling labuyo until fragrant, and add a kilo of peeled, deveined shrimp. Season it with a tablespoon of Thai fish sauce and a tablespoon of Thai soy sauce, and add a quarter cup of roasted cashew nuts and a quarter cup of Thai basil. Mix well, and adjust the seasoning to taste.

In a bowl, combine one-and-a-half tablespoons of Thai fish sauce, one-and-a-half tablespoons of Thai soy sauce, half a teaspoon of brown sugar, and the juice from one lime. Mix well and add seasoning as desired. Combine the dressing with a medium julienned carrot and another quarter cup of Thai basil, and toss with the shrimp dish.

For the complete list of ingredients and instructions, visit Yummy.ph.

 

Images via Yummy.ph, Healthyandeasyrecipes.com

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