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Fish in Sweet and Sour Sauce with Coconut-Rice Recipe
Serves 2 Ingredients: 1 lb fish fillets (firm, white fish)
1/2 lb shrimp
1 1/2 tbsp lemon juice
1 small onion, chopped
1 carrot, cut in 1 1/2 strips
1/2 lb zucchini, cut in 1 1/2 strips
1/2 lb savoy cabbage, cut in thin strips
1 tbsp oil
1 1/4 cups fish stock (1 bouillion cube)
1/2 lb can crushed pineapple in light syrup
2 tsp white wine vinegar
1 tsp sugar
1 tbsp ginger root, freshly grated
1 clove garlic, crushed
1 tbsp soy sauce
1 dash cayenne pepper
1/2 tsp salt
2 1/2 tsp cornstarch
1/4 cup water
Fresh coriander leaves, or fresg parsley sprigs
3/4 cup water
1/2 cup coconut flakes
1/2 tsp salt
1/2 lb jasmine rice
Instructions: Fish and Shrimp:
1. Thaw fish and shrimp if necessary.
2. Cut fish in fubes and dip in lemon juice.
3. Lightly brown vegetables in oil.
4. Add bouillion, 1/2 cup pineapple juice, pineapple pieces, vinegar, sugar, ginger, garlic, soy sauce, cayenne pepper and salt.
5. Stir gently for 3-4 minutes.
6. Add fish and stir another 4-5 minutes.
7. Add shrimp.
8. Mix cornstarch and water and add to other ingredients.
9. Boil 1-2 minutes.
10. Garnish if desired.
Coconut-Rice:
11. Boil water and coconut flakes for 2-3 minutes.
12. Cool and strain.
13. You should now have approximately 2 1/4 cups coconut-milk.
14. Add extra water if necessary.
15. Add salt and bring to a boil.
16. Add rice.
17. Boil in mixture according to directions on rice package.
18. Serve rice separately. Serve with warm pita bread halves.
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