Ingredients
- 450 grams fish fillets
- 250 grams zucchini in (cut)
- 240 grams jasmine rice
- 200 grams shrimp
- 3 deciliters fish stock
- 1 1/2 deciliters water
- 1 onion (chopped)
- 1 carrot in (cut)
- 1 deciliter coconut flakes
- 1 bullion cube
- 1 clove garlic (crushed)
- 1/2 deciliter water
- 1 1/2 tablespoons lemon juice
- 1 tablespoon soy sauce
- 1 tablespoon oil
- 2 teaspoons wine vinegar (white)
- 2 1/2 teaspoons cornstarch
- 1 tablespoon ginger root (freshly grated)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 dash cayenne pepper
- 227 packages gram pineapple in syrup (crushed light)
- 200 slices grams savoy cabbage in (cut thin)
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 4.5 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.
