Fish Coconut Spaghetti

Ingredients

• 140 g large onions (2 large onions)
• 2 Garlic cloves
• 500 g carrots (5 carrots)
• 250 g Zucchini (1 Zucchini)
• 200 g tilapia fillet
• 1 Organic Lime
• 150 ml Classic Vegetable Broth
• 400 g Whole Wheat Spaghetti
• Salt
• 160 ml coconut milk (9% fat)
• 2 tbsp Soy sauce
• Cayenne pepper

Instructions

1. 1.

   Peel onions and garlic. Cut onions in half and dice them. Chop the garlic.

2. 2.

   Wash, peel, halve lengthwise and slice thinly the carrots. Wash, trim and cube the zucchini.

3. 3.

   Rinse the tilapia fillet and pat dry with kitchen paper.

4. 4.

   Wash lime hot, dry it and finely zest with a microplane. Slice zest into fine strips, cut lime in half and squeeze out juice.

5. 5.

   Bring vegetable broth to a boil in a pot. Add carrots, onions and garlic and bring back to a boil. Cover and simmer over low heat for about 5 minutes.

6. 6.

   Meanwhile, bring plenty of salted water to a boil in another pot and cook the spaghetti according to package instructions until al dente.

7. 7.

   Add coconut milk, zucchini cubes and 2/3 of the lime zest to the vegetables, bring to a boil and cover. Simmer over low heat for another 3 minutes.

8. 8.

   Slice the tilapia fillet into strips about 1 cm wide, add them to the coconut mixture and simmer over low heat for an additional 3 minutes.

9. 9.

   Drain the spaghetti, rinse with hot water and let it drain. Season the coconut fish sauce with soy sauce, cayenne pepper and 1–2 tsp lime juice. Plate the spaghetti and garnish with remaining lime zest.