Asian-style fennel and fish stir-fry

Ingredients for 2 servings:

• 250 g spaghetti, broken once
• 2 portions of fish fillet(s) (Alaska pollock fillet or other fish)
• 1 bulb(s) fennel, large with green
• ½ lemon(s) (organic)
• 2 carrots
• 2 small onions
• 2 garlic cloves
• 4 tbsp soy sauce
• salt and pepper
• 2 eggs
• oil
• Ginger
• Paprika powder

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with carrots and spaghetti, from the wok

Cook the spaghetti according to the instructions. In the meantime, cut the fish into small bite-sized pieces, season with salt and pepper, and marinate in 1 tablespoon of soy sauce and the juice of half a lemon. Cut the fennel bulb into small pieces, pick off the green parts, and set aside. Peel the carrots and cut into sticks, dice the onions, and chop the garlic. Drain the spaghetti. Have everything ready. Heat a wok or pan well. Sear the fish in a little oil, then push it to the side. Also sear the fennel, carrots, onions, and garlic and sauté briefly, mix with the fish, and push it to the side. Finally, briefly sear the cooked spaghetti in the middle and mix with the vegetable and fish mixture. Season to taste with 3 tablespoons of soy sauce, 1 tablespoon of ground ginger, a little pepper, a little salt, and 1 teaspoon of paprika (hot). Whisk the eggs, pour them over the dish, let them set, then stir slightly. Garnish with the fennel greens.