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.

Cheesy Broccoli Pasta Bake

This is a vegan pasta, because sometimes it's good to have a meat - free day. But is way that is not completely meat - free, and if you eat like me, you can fry pancetta, bacon or chorizo on top. And since there was no salad, I made pickled red onion instead of salad.

Ingredients (for 4 person): 2tsp Dijon Mustard, 500g Broccoli, 100g Cheddar Cheese, 2tsp Smoked Paprika, 2pcs Shallot, 100g Soft Cheese, 2tsp Vegetable Stock, 400g Conchiglie Pasta, 

Start cooking the pasta in boiling salted water, then after 4 min add the florets of broccoli. remove the broccoli from the water after cooking for 3 - 4min, and cook the pasta al'dente, then drain and set aside. Cut the shallots into thin slices, while heating 2 - 3 tbsp of olive oil in a pan. When the oil is hot, add the shallot and fry with a pinch of salt for 2 - 3min. When the shallots are browned, add 2tbsp of flour and fry thoroughly. Pour 200ml of water and 500ml of milk, add the vegetable stock, and  soft cheese, smoked paprika, and mustard, and cook for 5min, or until it thickens. Season with salt and ground pepper, and you can also add 100ml of double cream, this will make the sauce creamier. Grease a small oven - proof baking tray with a cube of butter, add the pasta and broccoli, pour over the sauce and mix. Sprinkle the top with half of the grated cheddar cheese - the rest is for the topping, put a little butter on top and bake preheat oven for 10 - 15min until golden brown.