Spaghetti Nero with Tilapia

Ingredients for 4 servings:

• 150 g flour
• 150 g semolina (durum wheat semolina)
• 3 egg yolks
• 1 egg(s)
• ½ tsp sugar
• 1 tbsp olive oil
• Salt, 3 bags of cuttlefish for blackening
• 2 spring onions
• 2 peppers, green
• 3 red chili peppers
• 1 red bell pepper(s) (pointed pepper)
• 2 stalks of lemongrass
• 5 kaffir lime leaves
• 3 cm ginger
• 3 garlic cloves
• 1 onion(s)
• 2 fish fillets (tilapia, 150 – 200 g each)
• 1 lemon(s)
• 2 tbsp fish sauce
• olive oil
• 1 lemon(s), juice
• ½ bunch coriander leaves

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

For the pasta, mix the flour and durum wheat semolina in a bowl. Make a well in the center. Add the egg yolk and egg, olive oil, sugar, and cuttlefish meat to the well. Using a fork, slowly work in the flour from the edges until a ball of dough forms, then continue kneading with your hands until the dough is no longer sticky. Wrap in cling film and let rest at room temperature for 1 hour. Roll out the pasta dough and cut it into spaghetti using a pasta machine. For the fish sauce, clean the spring onions and slice them into rings, and slice the chili peppers diagonally. Slice the chili peppers lengthwise. Deseed the bell peppers, remove the cores, and finely dice them. Remove the outer leaves from the lemongrass and trim off the tough ends. Cut the lemongrass into very fine rings. Tear off the tough ribs from the kaffir lime leaves and cut the leaves into thin strips. Peel the garlic and ginger and finely slice them; it is better to finely chop the garlic. Peel and finely chop the onion. Wash the tilapia fillet and dry it on paper towels, then cut it into 1 cm thin strips. Cook the spaghetti in salted water until al dente, then drain and rinse. Sauté the onion in a pan with a little olive oil. Add the spring onions, chili peppers, chili peppers, lemongrass, diced bell peppers, kaffir lime leaves, garlic, and ginger and fry for about a minute, stirring frequently. Add the fish strips and fry over high heat for another minute. Stir in two tablespoons of fish sauce and the juice of one lemon. Transfer the spaghetti to plates and fold in the fish and vegetable mixture. Garnish with cilantro leaves and serve.