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.

Recipe By :

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