Fish in sweet & sour sauce wih coconut-rice
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | grams | Fish Fillets -- (firm, white |
| Fish) | ||
| 200 | grams | Shrimp |
| 1½ | tablespoon | 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 | grams | Can Cushed 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 |
| ½ | teaspoon | Salt |
| 2½ | teaspoon | Cornstarch |
| ½ | decilitre | Water ---Garnish (Optional)----- |
| Fresh Coriander Leaves -- | ||
| OR- | ||
| Parsley Sprigs -- (fresh) ---Coconut-Rice----- | ||
| 1½ | Deciliters Water | |
| 1 | decilitre | Coconut Flakes |
| ½ | teaspoon | Salt |
| 240 | grams | Jasmine Rice |
Directions
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 4½ 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.
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