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Ingredients

• 450 gm Fish Fillets -- (hard, white Fish)
• 200 gm Shrimp
• 1 1/2 Tbsp. Lemon Juice
• 1 sm Onion -- minced
• 1 x Carrot -- cut in 1 1/2
•     Strips
• 250 gm Zucchini -- cut in 1 1/2
•     Strips
• 200 gm Savoy Cabbage -- cut in thin
•     Strips
• 1 Tbsp. Oil
• 3 x Deciliters Fish Stock - (1 bullion cube)
• 227 gm Can Cushed Pineapple In Light Syrup
• 2 tsp White Wine Vinegar
• 1 tsp Sugar
• 1 Tbsp. Ginger Root -- freshly
•     Grated
• 1 x Clove Garlic -- crushed
• 1 Tbsp. Soy Sauce
• 1 dsh Cayenne Pepper
• 1/2 tsp Salt
• 2 1/2 tsp Cornstarch
• 1/2 dl Water
•     Fresh Coriander Leaves --
•     Or possibly-
•     Parsley Sprigs -- (fresh)
• 1 1/2 x Deciliters Water
• 1 dl Coconut Flakes
• 1/2 tsp Salt
• 240 gm Jasmine Rice

Description

Thaw Fish And Shrimp If Necessary. Cut Fish In Fubes And Dip In Lemon Juice. Lightly Brown Vegetables In Oil. Add In Bullion, 1 Dl. Pineapple Juice, Pineapple Pcs, Vinegar, Sugar,…

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