Fish pot spicy

Print Friendly, PDF & Email


  • 500 grams of firm white fish cut into pieces
  • 150 grams of large cooked shrimps
  • 400 grams of penne
  • Cut 1 carrot into slices
  • 1 leek cut into rings
  • 4 pieces of white cabbage leaves cut into strips
  • 2 tsp fresh ginger grated
  • 100 grams of bean sprouts
  • 2 tbsp almonds toasted minced meat
  • 2 tbsp hazelnuts roasted minced meat
  • 2 tbsp soy sauce
  • 1 tsp sambal
  • 1 dl wok oil
  • 2 tsp coriander chopped

  • Kitchen: -
  • Meal: Main dish
  • Preparation time: 20 minutes
  • Cooking time: 15 minutes
  • Passive time: 35 minutes minutes
  • Portions 4 persons

Preparation method

Cook the penne rigatta according to the instructions. Blanch the winter carrots and cabbage leaves in plenty of boiling water for about 5 minutes. Then rinse with cold water. Heat the oil in a wok and stir-fry the fish lightly brown for approx. 4 minutes. Remove the fish from the pan and fry the leek in the remaining oil. Add winter carrots, cabbage and pasta and season the dish with soy sauce, sambal and fresh ginger. Finally add the fish, shrimps and bean sprouts. Sprinkle the fish bowl with almonds, hazelnuts and coriander.