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🍽️ Narrow ribbon noodles with monkfish

600 kcal · 30 min · 4 servings

Ingredients

• 400 g Linguine (flat spaghetti)
• salt
• 2 tsp sesame oil
• 500 g monkfish fillet
• 2 carrots
• 2 small zucchini
• 1 red bell pepper
• 3 shallots
• 2 garlic cloves
• 3 tbsp germ oil
• 2 tbsp fish sauce
• 2 tbsp soy sauce
• 2 tbsp vinegar
• 1 tsp cane sugar

Instructions

1. 1. Bring plenty of water to a boil and add salt.
2. 2. Cook the noodles in it until al dente.
3. 3. Drain the noodles and let them drain well.
4. 4. Place the noodles in a bowl.
5. 5. Mix the noodles with the sesame oil.
6. 6. Rinse the monkfish fillet under running water.
7. 7. Pat the fish dry with a kitchen towel.
8. 8. Cut the fish into bite-sized pieces.
9. 9. Wash the carrots, the zucchini, and the bell pepper.
10. 10. Remove the tough parts of the vegetables.
11. 11. Peel the carrots.
12. 12. Cut all vegetables into thin strips (julienne).
13. 13. Peel the shallots.
14. 14. Peel the garlic.
15. 15. Slice the shallots.
16. 16. Slice the garlic.
17. 17. Heat 2 tablespoons of oil in a pan.
18. 18. Fry the fish fillet in it while stirring for 2 minutes.
19. 19. Remove the fish from the pan and set it aside.
20. 20. Season the fish with the fish sauce.
21. 21. Heat the remaining oil in the same pan.
22. 22. Add the shallots and the garlic.
23. 23. Sauté the vegetables until translucent.
24. 24. Add the strips of carrot, zucchini, and bell pepper.
25. 25. Fry the vegetables while stirring for 4 minutes.
26. 26. Stir in the soy sauce.
27. 27. Add the vinegar and stir.
28. 28. Add the sugar and stir.
29. 29. Add the noodles to the pan.
30. 30. Add 1 cup of water.
31. 31. Mix everything well together.
32. 32. Fold in the fish pieces.
33. 33. Let the dish heat up briefly.
34. 34. Plate the food.
35. 35. Serve the dish.

Nutrition per serving

• kcal: 600
• Protein: 36 g · Fett/Fat: 13 g · Carbs: 82 g