Cevichè with tomatoes, cod and holy basil #177

Cevichè is always a good idea but an even better idea once it´s hot outside, I have made a few variations of Cevichè here before but this time I added some tomatoes, this gives the dish a bit more sweet taste and almost resembles an Gazpacho (that I also made a few, link is below) that I think worked really good.

As always choose the freshest fish you can find and spend a little extra, as usual you´re only serving tapas so the cost won´t be too big anyway, good luck. For some other Cevichè recipes check out my previous Shrimp cevichè with mango or Cod cevichè with blood orange and chives.

For the gazpacho i recommend my Gazpacho salad or my Green gazpacho with cream cheese, happy cooking!

Cevichè with tomatoes, cod and holy basil

fresh cod

tomatoes

holy basil

olive oil

lime juice

salt, black pepper

spring onions

red chili

Dice the cod and tomatoes and combine, add lime juice, salt, pepper and sliced spring onions and chili and let marinate for half an hour. Roughly chop the holy basil and add to the fish, season with salt and pepper and let sit for another half hour. Before serving check the taste and adjust flavors if necessary.

Quick kimchi #174

Kimchi is one of the trendiest things you could stuff your mouth with at the moment but good kimchi can be hard to find especially if you´re not blessed with an Korean restaurant nearby. And maybe you don´t feel like waiting for weeks to be able to eat some great cabbage. That´s when you should try my quick kimchi recipe.

I make this using savoy cabbage but you can change it to any kind you like, the sauce is mixed using fish sauce, ginger, sambal oelek and garlic. I then quickly fry the savoy cabbage in a little bit of oil to soften it and give it a little extra flavor. Then marinate it while still slightly warm and serve within an hour.

This is nowhere near a authentic kimchi but the flavor is amazing and it will give you a small taste of the real thing. Also I added a few leafs of Thai basil to my paste because I really like the liquorice notes. If you´re in luck and have an Asian grocery store around you can also look for kimchi paste. I have tried a few of those and they are also OK to use for this quick variation.

Quick kimchi

savoy cabbage
Asian fish sauce
garlic
ginger
sambal oelek
vegetable oil
Thai basil (optional)

Rinse and remove the big stem from the cabbage. In a blender add equal parts of garlic, fish sauce, ginger and sambal oelek and mix into a paste. Add vegetable oil to a frying pan and add the cabbage and roast for a few seconds. Combine the cabbage with the paste. Check flavors and adjust if necessary. Also feel free to reduce or increase any ingredient if you like it any other way, good luck!

Miso soup with roasted pork belly & wakame and egg #146

This may look a bit complicated but the only thing that´s hard is to wait for the pork belly to get ready. I use an instant miso soup that I season with a little bit of soy, holy basil and add dried wakame algae to. With the miso, the roasted meat and a creamy egg it´s look and taste way more unusual and complex than what it is. If you have the time you can serve this same dish with a home cooked broth made with beef or chicken stock and season it with the holy basil and soy. Try to make the pork belly a day ahead, and make more than
you´ll need because if you happen to have ready made roasted pork belly sitting in the fridge you tend to need in the end.

Miso soup with roasted pork belly & wakame and egg

fresh pork belly
instant miso soup
Japanese soy
dried wakame algae
eggs
holy basil
salt, pepper
vegetable oil

Brush the pork belly with vegetable oil and season heavily with salt and pepper. Roast in the oven on medium heat until it´s tender, this usually take somewhere between six and ten hours. Make sure to baste the meat every hour or so. Chill the meat if you are making a day ahead, otherwise leave it to cool until serving and then slice it.

Bring the instant miso to the boil with some wakame and check the flavor, season with soy and a few leafs of holy basil, set aside. Boil the eggs for about five minutes and then quickly chill and peel it. Slice the meat and serve it in a bowl with half an egg and the warm miso soup and some wakame. Chop and sprinkle a little bit of holy basil on top.