Fettuccine alla Vodka with Croaker and Hazelnuts

Method

1. Chop the spring onion, cut the croaker fillet into cubes, and roughly chop the fresh spinach.
2. Melt the clarified butter in a pan over low heat with a drop of water and the chopped spring onion.
3. Add the chopped spinach and fresh red and green chili peppers to the pan.
4. Add the diced croaker to the pan and let it brown well.
5. Pour in the vodka and flambé. Season with salt and pepper, then let it simmer slowly.
6. Cook the fettuccine in boiling vegetable broth seasoned with coarse salt until al dente.
7. Transfer the fettuccine directly into the pan with the fish sauce.
8. Add a piece of fresh butter, fresh orange zest, and squeezed orange juice, then toss to cream the pasta.
9. Toss in the green part of the spring onion and toasted chopped hazelnuts at the last moment.
10. Plate the fettuccine hot, garnish with extra fresh chili and chopped hazelnuts, and serve.