Summary

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

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Instructions

1. Cook the spaghetti according to package directions. Drain and set aside.
2. Cut fish fillets into bite-sized pieces, season with salt and pepper. Place in a bowl with 1 tablespoon soy sauce and juice from the lemon half. Refrigerate while you prepare other ingredients.
3. Cut fennel bulb into small pieces and pluck green fronds, setting them aside. Peel and cut carrots into sticks. Dice onions. Mince garlic.
4. Heat a wok or large frying pan over medium-high heat. Add roughly 1 tablespoon oil. Once hot, sear marinated fish for 2-3 minutes until golden. Push to the side of the pan.
5. Add fennel, carrots, onions, and garlic to the empty space. Stir-fry for 3-4 minutes until tender. Mix with the fish and push to the side.
6. Add drained spaghetti to the empty space. Stir-fry for 1-2 minutes, mixing everything together.
7. Add 3 tablespoons soy sauce, 1 tablespoon ground ginger, a pinch of pepper, a pinch of salt, and 1 teaspoon paprika powder. Toss well and adjust seasoning to taste.
8. Whisk 2 eggs in a small bowl. Pour over the mixture while stirring constantly for 1-2 minutes until eggs are cooked through. Garnish with reserved fennel fronds.