Fennel – Fish – Pan Asian Way
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g spahetti, broken throuh once
- 2 port. Fish fillet (s) (Alaska pollock fillet or other fish)
- 1 tuber / n fennel, large with green
- 0.5 ½ lemon (organic)
- 2 carrot (s)
- 2 small onions
- 2 cloves garlic)
- 4 tablespoon soy sauce
- salt and pepper
- 2 egg (s)
- oil
- ginger
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti according to the instructions.
- In the meantime, cut the fish into small bite-sized pieces, season with salt, pepper and marinate in 1 tablespoon soy sauce and the juice of half a lemon.
- Cut the fennel bulb into small pieces, pluck the greens and set aside. Peel the carrots and cut into sticks, dice the onions and chop the garlic. Drain the spaghetti. Provide everything.
- Heat a wok pan or wok well. Sear the fish in a little oil, then slide it to the edge. Fry the fennel, carrots, onions and garlic and sauté a little, mix with the fish, move to the edge. Finally, briefly fry the cooked spaghetti in the middle, mix with the vegetable and fish mixture.
- Season with 3 tablespoons of soy sauce, 1 tablespoon of ground ginger, a little pepper, a little salt and 1 teaspoon of paprika (hot) and season to taste.
- Whisk the eggs, pour over the dish, let set, then stir a little. Garnish with the fennel leaves.
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