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.