450 Grams Fish Fillets — (firm, white fish)
200 Grams Shrimp
1 1/2 Tablespoons Lemon Juice
1 Small Onion — chopped
1 Carrot — cut in 1 1/2 strips
250 Grams Zucchini — cut in 1 1/2 strips
200 Grams Savoy Cabbage — cut in thin strips
1 Tablespoon Oil
3 Deciliters Fish Stock — (1 bullion cube)
227 Gram Can Crushed Pineapple In Light Syrup
2 Teaspoons White Wine Vinegar
1 Teaspoon Sugar
1 Tablespoon Ginger Root — freshly grated
1 Clove Garlic — crushed
1 Tablespoon Soy Sauce
1 Dash Cayenne Pepper
1/2 Teaspoon Salt
2 1/2 Teaspoons Cornstarch
1/2 Deciliter Water
—–Garnish (Optional)—– Fresh Coriander Leaves — -OR- Parsley Sprigs — (fresh) —–Coconut-Rice—– 1 1/2 Deciliters Water
1 Deciliter Coconut Flakes
1/2 Teaspoon Salt
240 Grams Jasmine Rice
Thaw fish and shrimp if necessary. Cut fish in fubes and dip in lemon juice. Lightly brown vegetables in oil. Add bullion, 1 dl. pineapple juice, pineapple pieces, vinegar, sugar, ginger, garlic, soy sauce, cayenne pepper and salt. Stir gently for 3-4 minutes. Add fish and stir another 4-5 minutes. Add shrimp. Mix cornstarch and water and add to other ingredients. Boil a 1-2 minutes. Garnish if desired.
Coconut-rice: Boil water and coconut flakes for 2-3 minutes. Cool and strain. You should now have approximately 4.5 dl. coconut-milk. Add extra water if necessary. Add salt and bring to a boil. Add rice. Boil in mixture according to directions on rice package.
Serve rice separately.