Simple, humble, and deeply comforting. A creamy coconut stew with fish and greens that proves you don’t need much to create something meaningful at the table. Canned mackerel, coconut milk and okra simmered into a creamy Filipino dish, simple, affordable and perfect for Lenten meals.
For most Christians, especially Catholics, this time of the year revolves around fasting and abstinence. In the Philippines, where Catholicism remains deeply rooted due to Spanish influence, this practice becomes part of everyday life during Holy Week. But fasting is not unique to one religion. Across different cultures and beliefs, it carries the same intention. It asks us to step back from comfort and focus on something deeper.
In Islam, fasting during Ramadan carries both discipline and deep compassion. From sunrise to sunset, no food or drink is consumed. It is physically demanding, but that is part of its purpose. Hunger reminds those who fast of people who experience it daily, building empathy and humility. At the same time, it strengthens faith, as each act of restraint becomes an act of devotion. Breaking the fast at sunset is not just about eating again, but about gratitude and community.
In Judaism, fasting is deeply tied to reflection and repentance. On Yom Kippur, the most sacred day in the Jewish calendar, people abstain from both food and water for about 25 hours. It is a time to confront one’s actions, seek forgiveness, and renew one’s commitment to living a better life. The absence of food is not the focus, but rather the clarity it creates. Without physical comforts, attention shifts inward.
In Hinduism, fasting takes many forms depending on the occasion and the individual. Some abstain completely, while others eat only light foods such as fruits or milk. The goal is purification, not only of the body but of the mind. By simplifying what you consume, you reduce distractions and allow yourself to focus on prayer, reflection, and spiritual growth. It becomes a way of stepping back from the noise of everyday life.
In Buddhism, fasting is not about punishment or restriction but about awareness. Monastics and some lay practitioners limit their eating, often avoiding food after midday. This practice helps quiet the body so the mind becomes clearer. Hunger becomes something to observe rather than immediately satisfy. In that space, mindfulness grows. You begin to notice your impulses, your cravings, and your habits, and slowly learn not to be controlled by them.
For Catholics, fasting and abstinence during Lent serve as acts of penance and remembrance. It recalls sacrifice, particularly the suffering of Christ, but it also invites personal discipline. It is less about strict deprivation and more about intention. By giving up something meaningful, whether food or another habit, you create space for reflection, prayer, and self control.
At its core, across all these traditions, the idea remains simple. You let go of something you rely on so you can pay attention to what truly matters. It is not about what you remove, but what you begin to see once it is gone.
Understanding Abstinence Today
Modern Catholic practice is far more relaxed compared to the past. Today, fasting is required mainly on Ash Wednesday and Good Friday, while abstinence from meat applies to Fridays during Lent. But beyond the rules, many interpret abstinence more personally.
It is not just about avoiding meat. It is about giving up something that actually matters to you. Something that challenges your habits or comfort. It could be food, but it could also be something else entirely, social media, smoking, gaming, shopping, or anything that has a hold on you.
This is where intention matters. You can technically replace meat with seafood, but if that seafood becomes luxurious, the purpose starts to fade. The idea is not to upgrade your meal. It is to simplify so no seafood paellas, seafood boil, lobsters or caviar.
Why This Dish Fits the Moment
That is exactly why this week I am focusing on simple canned sardines or canned tuna dishes. Nothing extravagant, nothing over the top. Just honest food made from affordable ingredients.
This Ginataang Mackerel at Okra represents that idea perfectly. It uses canned fish, coconut milk and a vegetable that is readily available. It is not the usual elaborate Filipino dish served during Holy Week, but it follows the same spirit as the classic canned sardines meals many Filipinos grew up with.
Simple, practical and comforting.
Cooking with What You Have
There is something deeply satisfying about creating a meal from pantry staples. A can of mackerel, a bit of coconut milk and some okra might not sound exciting at first. But once they come together, something special happens.
The oil from the canned fish carries flavour into the aromatics. Garlic and onion form a familiar base. The coconut milk adds richness and body, turning everything into a creamy sauce that clings beautifully to rice. The okra softens just enough to add texture without losing its identity.
Then come the chillies, bringing a gentle heat that cuts through the richness.
It is not complicated. It does not need to be.
A Dish That Reflects the Spirit of Lent
What I appreciate most about this dish is how it aligns with the spirit of the season. It is not about impressing anyone. It is not about indulgence. It is about nourishment, simplicity and intention.
Meals like this remind me that good food does not always need layers of complexity. Sometimes, the most meaningful dishes come from restraint. From choosing less instead of more.
As I continue this series, expect more recipes like this. Affordable, simple and honest. Because during this time, that is exactly what the table should reflect.
I was born a Lutheran in NE Europe where religion, including any fasting, is not a very important part of life especially during the past decades. But I respect all the faiths and have really enjoyed your drawing of parallels twixt the different belief systems. As it happens, yours has also been the third fish recipe during the past half hour to be read, enjoyed and put into queue to try :) ! Almost hard to believe a tin of mackerel plus plus can create such an appetizing-looking fare. Thanks for the history . . . and thanks for a very interesting idea . . .
Would have never thought of using canned mackerel this way…I do enjoy canned mackerels, but not in oil. The best is in its own juice and fat. I usually fast 23 hrs a day..every day in the last 7 years and I don’t plan to stop it any time soon. So fasting is definitely not a punishment for me. It gives your body a much needed rest from all the foods and stress. Haven’t done an extended long fast in ages though :-/
I have never had mackerel, Raymund — I have always been a little afraid of its intensity. But I trust you so I will keep this in mind when I see okra back in season.
Yeah, it’s not your typical mild white fish. It’s pretty intense for beginners, so it’s probably best to start with something like this where the fish isn’t the main focus, but rather the flavors of the whole dish, like curries and spicy dishes
I was born a Lutheran in NE Europe where religion, including any fasting, is not a very important part of life especially during the past decades. But I respect all the faiths and have really enjoyed your drawing of parallels twixt the different belief systems. As it happens, yours has also been the third fish recipe during the past half hour to be read, enjoyed and put into queue to try :) ! Almost hard to believe a tin of mackerel plus plus can create such an appetizing-looking fare. Thanks for the history . . . and thanks for a very interesting idea . . .
Wait for the next few recipes, honestly I was surprised too as one of them I had tried for the first time.
Would have never thought of using canned mackerel this way…I do enjoy canned mackerels, but not in oil. The best is in its own juice and fat.
I usually fast 23 hrs a day..every day in the last 7 years and I don’t plan to stop it any time soon. So fasting is definitely not a punishment for me. It gives your body a much needed rest from all the foods and stress. Haven’t done an extended long fast in ages though :-/
I have never had mackerel, Raymund — I have always been a little afraid of its intensity. But I trust you so I will keep this in mind when I see okra back in season.
Yeah, it’s not your typical mild white fish. It’s pretty intense for beginners, so it’s probably best to start with something like this where the fish isn’t the main focus, but rather the flavors of the whole dish, like curries and spicy dishes
Interesting perspectives on fasting and meatless days. I can see how this dish fits in.