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.

Chines - Style Rice with Fried Egg

This stuff could be vegan, but I had a piece of chicken breast at home and I addedit, it can no longer be called vegan. And it could be one pan, if I had cooked the egg in the rice, but I fry it separately, so it's not one pan. And that's why it's Chinese because it contains soy sauce and hoisin sauce.

Ingredients (for 4 person): 4pcs Egg, 200g Chicken Breast, 320g Peas, 2pcs Brown Onion, 300g Flat white Mushrooms, 2pcs Garlic Clove, 1tbsp Ginger Paste, 2tsp Hoisin Sauce, 1tbsp Soy Sauce, 1cup (200ml) Basmati Rice.

Heat olive oil in a non - stick pan, add the brown onion cut into strips and chicken breast cut into strips and fry. If it is browned, add the sliced mushrooms together with a knob of butter and fry for another 5 - 6min. When the mushrooms have softened, add the soy sauce, hoisin sauce, ginger paste, green peas, and simmer covered at a low temperature for 15 - 20min. Meanwhile, heat a little olive oil in a pan. When hot, crack eggs, add salt and fry to the desired consistency. End when eating, you can add cream fresh, sour cream or mayonnaise and garlic sauce.

Lamb Meatball Biryani

We don't like Indian flavors because of the intense seasoning, but I added everything to taste and it turned out very delicious. I loved the spicy rice, and the pickled red onion and mint sauce really enhanced the flavors. I think I will keep this rice recipe.

Ingredients ( for 4 person ): 500g Lamb Mince, 2tsp Chicken Stock, 1tsp Curry Powder, 4pcs Garlic Cloves, 0,5 tsp Ground Turmeric, 5tbsp Mayonnaise, 2tsp Mint Sauce, 2pcs Red Onion, 100g Spinach, 300ml Basmati Rice.

Mix it up the minced meat with half of the mint sauce and half of the grated garlic, generously seasoned with salt and ground pepper, then from balls the size of walnuts. Heat a little olive oil a non - stick pan, add the meatball, and fry for 5 - 6 min. When cooked, put it on a plate and set aside. In the same pan, in the remaining fat, fry half the red onion, which we cut into small cubes, with a pinch of salt. When it has softened, add the curry, the ground turmeric and the remaining grated garlic and fry for 30sec. Add basmati rice and the chicken stock and fry thoroughly. Put the meat ball back, pour 600ml of water over them, season generously with ground pepper and a pinch of salt, then cover with a lid and simmer at a low temperature until the rice absorb the water. When the rice is ready, add the washed and chopped spinach, we don't cook it any longer here because the spinach will soften from the residual heat. Cut the remaining red onion into thin strips and scald with hot water. Drain and season with salt, sugar and vinegar to taste, then mix thoroughly. Finally, mix to mayonnaise  and mint sauce with the mint sauce, season to taste with salt, ground pepper, sugar, and mix thoroughly.

Miso Salmon with Avocado and Sriracha Mayo

Very simple salmon recipe, maybe slicing the vegetables took the longest. It was originally supposed to be made with sushi rice, but we don't like that, so we made basmati rice for it instead. I think it's a really relaxed, lighting - fast dinner even without a side dish.

Ingredients ( for 4 person ): 4pcs Skin On Salmon Fillets, 2pcs Avocado, 1pcs Cucumber, 3tbspWhite Miso Paste,4tbsp Mayonnaise, 1tbsp Sriracha Hot Chilli Sauce, 10gr Black Sesame Seeds, Spring Onion, Dill, Parsley - to taste.

So, I will not describe how to prepare the rice. I've made it countless times and it's up on the blog, so it's a bit boring. The bottom line is that I cooked the salmon, sliced the vegetables, mixed the sauce and it was done. Don't forget to wash and dry the salmon. So, mix the miso paste with about 2tbsp olive oil in a bowl. Add a little black pepper as a seasoning, then turn the salmon in the marinade and set aside. While the salmon is marinating, cut the avocado in half, remove the seed and scoop it out with the help of a spoon. Slice it put it in a bowl, then sprinkle a little lime or lemon juice on it so that it doesn't brown, then cover it with foil and set it aside until ready to serving. Cut the cucumber in half, no need to peel it, then scrape out the seeds with a teaspoon. Slice thinly, place in a bowl, season with a pinch of salt, ground pepper, sugar, mix and set aside until to serving. Put the mayonnaise and chili sauce in a bowl, add 3 - 4tbsp of cold water, mix up, then set aside. Cut the spring onion into rings, and chop the parsley and dill into small pieces. These are only needed for decoration. Heat a non - stick pan with a little olive oil. when hot, add the salmon skin side down and fry for 3min, then turn it over and fry the other side for another 3min. When ready, pile the sliced avocado and cucumber on top of the side dish, put the salmon on top, then sprinkle with the spicy sauce and sprinkle the top with sesame seeds.

                         

Spicy Buffalo Fish

After a lot of pasta and meat, I brought a light fish meal. Not buffalo fish, just a simple basa fillet with salad and delicious sauce. I just made corn rice with it, but it's a great little dish for almost any side dish.

Ingredients ( for 4 person): 4pcs Basa Fillets, 15ml Cider Vinegar, 30gr Crispy Onions, 1tsp Dried Oregano, 2pcs Garlic Clove, 2pcs Lettuce, 1pcs Carrot, 1pcs Red Onion, 2tsp Ground Smoked Paprika, 100ml Mayonnaise, 50ml Sriracha Hot Chilli Sauce, 8tbsp Cornflour.

Wash the fish and dry it with a kitchen paper, then season and set aside. I have fish spice mix at home, I sprinkled it with this, but it is enough to season it with salt and ground pepper. While the fish is marinating, pick the lettuce leaves, wash them thoroughly and dry them, and finely chop. Peel and grate the carrot, peel the red onion and cut it into strips. When we are done with this, put the salad, carrot and red onion in a bowl, then put it aside until serving. Prepare the sauces. Put 20gr of butter in a small bowl with the sriracha chili and half vinegar, season with ground pepper and sugar, then put it in the microwave for 1min. When the melted, add 1tbsp of cold water and mix thoroughly, and set aside. Put the mayonnaise in a small bowl, the crushed garlic, the oregano and the other half of the vinegar. Season with salt and pepper, add 1tbsp of cold water and mix. Put the corn flour and smoked paprika in a bowl, sprinkle salt and pepper and mix. Heat a non stick pan with a little olive oil. When it's hot, roll the fish in the spicy flour, then fry for 6 - 8 min or until it's not crispy. When serving, sprinkle with the dressing and sprinkle with the crispy onion.

Jerk - Spiced Crispy Pork Belly with Slaw and Rice.

For those who like pork,here is a recipe with cabbage salad.

Ingredients (for 4 person): 600gr Pork Belly, 2pcs Brown Onion, 50gr Jerk Paste, 320gr Carrot and Cabbage Slaw Mix, 2pcs Dried or Fresh Bay Leaf, 0,5tsp Dried or Fresh Thyme, 100ml Mayonnaise, 260gr Basmati Rice, 30ml White Wine Vinegar.

Pat your pork belly dry with kitchen paper, then score the fatty side in a criss - cross pattern by drawing a sharp knife, deep through the skin to reach the meat below and season with a generous pinch of salt. Heat a large wide - based pan over a high heat, once hot, add the pork belly, fat - side down and cook for 4 min or until golden and crispy, then flip and cook for 2 min on the other side. Preheat the oven 180C .Peel and chop your brown onions into wedges. Add half your jerk paste and your dried thyme to a bowl with half your vinegar, a drizzle of olive oil and generous pinch of pepper. Add the pork belly and give it a good mix up. Cut 2 pieces of tin foil per pork belly approx., the size of A4 paper. Lay the onion wedges in the middle of the 2 pieces of foil, and top with your bay leaves and the browned pork. Loosely scrunch the edges of the foil around the pork leaving the skin exposed and transfer the parcels to a baking tray. Pour 150ml boiled water around the pork. Put the tray in the oven for 45 - 50 min or until the pork skin is crispy and the meat is cooked through and tender. Meanwhile, combine your carrot and cabbage slaw mix and mayo in a bowl with the remaining vinegar and a pinch of salt and pepper. Combine the remaining jerk paste and 2tsp sugar in a clean bowl with a pinch of salt and pepper. Meanwhile, add your basmati rice to a pot with a lid with 450ml cold water and bring to the boil over a high heat. Once boiling, reduce the heat to very low and cook, covered, for 15min or until all the water has absorbed and the rice is cooked. Once done, remove from the heat and set aside -lid on - to steam until serving. Once the pork is ready, transfer it to a clean chopping board and slice. Add the cooked onion and any pork juice to the bowl with the jerk paste.