Soy Fish with Creamy Miso Dressing

A wholesome dinner idea that can be made from any kind of fish, and can even be served without rice. I had a small head of broccoli at home, so I cooked that as well. And because there is never enough vegetables.

Ingredients ( for 4 person ): 4pcs Basa Fillet, 160g Blanches Edamame Beans, 100g Green Beans, 1cup Basmati Rice, 2tsp miso Paste, 4tbsp Mayonnaise, 2tbsp rice Vinegar, 2tbsp Soy Sauce, Crispy Onion - to taste.

Cut off the ends of the green beans - we don't need that - cut them in half. Heat a little olive oil in a pan. when hot, add the rice and fry until white, then add the green beans and cover with twice the amount of water. Season with plenty of salt and ground pepper, wait until it boils, then cover and cook at a low temperature for 13 - 15 min. When the rice has absorbed the water, take it off the heat, add the edamame beans and set aside, cover, until serving. Beat the miso paste, mayonnaise, 1tbsp of soy sauce and 1tbsp rice vinegar with 2tbsp of cold water. Season with salt and ground pepper. This creamy miso paste. Mix the remaining soy sauce and remaining rice vinegar with a little olive oil in a bowl. We can add a pinch of salt and ground pepper. Dry the fish fillets with a kitchen paper, lightly salt and pepper them and put them in the marinade. Let it marinate for about 10min. Heat a non - stick pan with 1tbsp of olive oil. If it is hot, put marinated fish in it, making sure to rinse off the marinade thoroughly, and fry for 4 - 6min, or until the fish is golden brown.

Roas Pork Belly with Hasselback Potatoes and Gremolata

This is the roast that I have made many times already. Mostly because someone came over and I want to put myself in the kitchen, not only because of the roast, but also because of the potatoes. I think it has its place not only on the weekday table ,but also on the festive table.

Ingredients ( for 4 person): 600gr Pork Belly, 2pcs Apple, 1pcs Carrot, 160gr Green Beans, 2pcs Garlic Clove, 30ml Red Wine Vinegar, 700gr Waxy Potatoes, 80gr Butter, Parsley and Mint - if desired.

If necessary, dry the meat with kitchen paper. Score the fatty side of the meat in a criss cross pattern by drawing a sharp knife through the skin, deep enough to reach the meat below. Season with a very generous pinch of salt and rub it deep into the criss cross pattern. Heat a large non stick pan, over a very high heat. Once very hot, put the meat, fat side down and cook for 4 - 5min, then flip and cook for 2 - 3 min. When the meat is ready, put it in a baking tray lined with baking paper, and put in the oven for 45 - 50 min. The easiest way to prepare Hasselback potatoes is to spread a kitchen towel on the counter. So the chopsticks or the round - ended cutlery that we put the potatoes between will not move. So put the potato between the two chopsticks and thinly slice it with a sharp knife. Making sure that the chopsticks stops the knife, so the potato is not cut completely. When we are done with this, put the potatoes in a bowl, sprinkle them thoroughly with olive oil, season them with plenty of salt and pepper, and mix them. Put the potatoes in a baking tray lined with baking paper, with the cut side facing up, and bake for 35 - 40 min. Or until tender and starting to crisp. Add the green beans to a pot, cover them with boiled water with pinch of salt. Bring to the boil over a high heat, and cook for 3 - 4 min. Once tender, cool with cold water, dry and set aside. Slice your apples and carrot into matchsticks. Combine most of the chopped parsley and mint with your red wine vinegar. and grated garlic and 4 tbsp olive oil in a bowl. Season with a generous pinch of salt and pepper, and sugar. Put the green beans, carrot, and apples in a large bowl, and mix with of gremolata. When the potatoes are baked, they can be sprinkled with melted butter and with parsley.