Recipe - Fish In Sweet And Sour Sauce Wih Coconut-Rice

450 g Fish Fillets (firm, white
Fish)
200 g Shrimp
1 One half tablespoon Lemon Juice
1 small Onion chopped
1 Carrot cut in 1 1/2
Strips
250 g Zucchini cut in 1 1/2
Strips
200 g Savoy Cabbage cut in thin
Strips
1 tablespoon Oil
3 Deciliters Fish Stock
(1 bullion cube)
227 g Can Cushed Pineapple In
Light Syrup
2 teaspoon White Wine Vinegar
1 teaspoon Sugar
1 tablespoon Ginger Root freshly
Grated
1 Clove Garlic crushed
1 tablespoon Soy Sauce
1 ds Cayenne Pepper
One half teaspoon Salt
2 One half teaspoon Cornstarch
One half dl Water
Garnish (Optional)
Fresh Coriander Leaves
OR
Parsley Sprigs (fresh)
CoconutRice
1 One half Deciliters Water
1 dl Coconut Flakes
One half teaspoon Salt
240 g 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 34 minutes. Add fish and stir another 45
minutes. Add shrimp. Mix cornstarch and water and add to other ingredients.
Boil a 12 minutes. Garnish if desired.

Coconutrice: Boil water and coconut flakes for 23 minutes. Cool and
strain. You should now have approximately 4.5 dl. coconutmilk. 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