Yield: 1 Servings
Measure | Ingredient |
---|---|
450 grams | Fish Fillets -- (firm, white |
\N \N | Fish) |
200 grams | Shrimp |
1½ tablespoon | Lemon Juice |
1 small | Onion -- chopped |
1 \N | Carrot -- cut in 1 1/2 |
\N \N | Strips |
250 grams | Zucchini -- cut in 1 1/2 |
\N \N | Strips |
200 grams | Savoy Cabbage -- cut in thin |
\N \N | Strips |
1 tablespoon | Oil |
3 \N | 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 |
\N \N | Grated |
1 \N | Clove Garlic -- crushed |
1 tablespoon | Soy Sauce |
1 dash | Cayenne Pepper |
½ teaspoon | Salt |
2½ teaspoon | Cornstarch |
½ decilitre | Water ---Garnish (Optional)----- |
\N \N | Fresh Coriander Leaves -- |
\N \N | OR- |
\N \N | Parsley Sprigs -- (fresh) ---Coconut-Rice----- |
1½ \N | Deciliters Water |
1 decilitre | Coconut Flakes |
½ 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 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.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini