Salted Egg Spaghetti with Honeyed Soy Fish Fillet

Serves 2-4 pax

Preparation time: 25 minutes

Cooking time: 20 minutes

Ingredients

300 g Alce Nero Organic Spaghetti (cooked)


4 salted egg yolks (steamed for 10 minutes and mashed)

2 cups evaporated milk


1 cup vegetable stock (more if needed to be diluted)


1⁄2 cup thinly sliced yellow onions


3 pieces kaffir lime leaves (bruised)


3 tbsp Alce Nero Organic Extra Virgin Olive Oil


Salt and pepper to taste

4 pieces snapper fillets


3 tbsp soy sauce


2 tbsp Alce Nero Organic Wildflower Honey

1 tsp cayenne pepper


1⁄4 tsp white pepper


1⁄2 tsp salt


2 tsp Alce Nero Organic Extra Virgin Olive Oil

Balsamic reduction for drizzling and glazing

1 cup Alce Nero Organic Balsamic Vinegar

1 tbsp Alce Nero Organic Acacia Honey

Method

1. Mix Alce Nero Organic Balsamic Vinegar and Alce Nero Organic Acacia Honey in a pot and bring to a low simmer. Boil for 10-15 minutes till it thickly coats the back of a spoon. Set aside and let it cool before serving. 

2. Marinate fish fillets with soy sauce, Alce Nero Organic Wildflower Honey, cayenne pepper, white pepper, salt and Alce Nero Organic Extra Virgin Olive Oil for 30 minutes. 

3. Place fish fillets on a parchment paper and bake in a preheated oven on 200°C for 20 minutes. 

4. Brush the fish fillets with some Alce Nero Organic Acacia Honey once cooked. 

5. Heat the pan with 3 tbsp Alce Nero Organic Extra Virgin Olive Oil and sauté the onions. Then add in salted egg yolks and cook till foamy. Toss in kaffir lime leaves. 

6. Pour in evaporated milk and vegetable stock. Bring to a simmer. Once sauce thickens, add in Alce Nero Organic Spaghetti and mix well. Season with salt and pepper. 

7. Place spaghetti on a plate and top with the fish fillets. Garnish with balsamic reduction. 


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