Kritharaki with pangasius and shrimp

Ingredients for 4 servings:

• 250 g pasta (kritharaki)
• 250 g frozen shrimp
• 4 fish fillets (pangasius fillet)
• 1 broccoli
• 1 can of bamboo shoots
• 1 pack of soy sprouts
• 100 g morels, dried
• some soy sauce
• some salt and pepper
• 1 stalk of lemongrass
• 1 lime(s)
• e.g. chili pepper(s), dried or fresh, finely chopped
• some fat, for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cook the kritharaki in salted water until al dente, drain, and set aside. Wash the broccoli and divide it into florets. Soak the dried morels in water for about 10 minutes. Make a marinade with soy sauce, lime juice, chili pepper, salt, and pepper. Sauté the pangasius and add the broccoli. Briefly fry the shrimp in the pan. I always fry the shrimp separately, otherwise they would overcook and become tough. Now add the bamboo shoots, bean sprouts, morels, and kritharaki to the pangasius and broccoli. Slice the lemongrass lengthwise and cook briefly. It should only release a little flavor, then discard. Add the marinade. Simmer briefly, and finally add the shrimp.