Ingredients: 75g tilapia fillet, 50g prawns, peeled, 125g spaghetti, 50ml whipped cream, juice of 1 lemon, 2 pinches of salt, 0.5 chili pepper pod, 1 teaspoon garlic oil, 1 tablespoon parsley, shredded.
Directions: Cook the spaghetti. Meanwhile, wash the fish fillet and dry it (put on the napkins). Remove the bones, if there any, and cut the fillet into 2cm wide stripes. Heat the garlic oil and slightly fry the fish and prawns. Stir in 1–2 minutes, then fry 2 minutes more until the fish turns white. Take out of the frying pan. Add cream and other ingredients together with half a tablespoon of parsley into a juice left after frying, and stew for a few minutes more. Season with salt and pepper to taste. Drain the spaghetti, put it into the frying pan and stir with the sauce; then put it into plates. Then put the fish and prawns over the top of spaghetti. Finally, sprinkle with the remaining part of parsley and serve.