Fish In Sweet & Sour Sauce Wih Coconut-Rice Recipe
450 g fish fillets -- (firm, white
200 g shrimp
1 1/2 tbsp lemon juice
1 small onion -- chopped
1 carrot -- cut in 1 1/2
250 g zucchini -- cut in 1 1/2
200 g savoy cabbage -- cut in thin
1 tbsp oil
3 deciliters fish stock - (1 bullion, cube)
227 g can cushed pineapple in light syrup
2 tsp white wine vinegar
1 tsp sugar
1 tbsp ginger root -- freshly
1 clove garlic -- crushed
1 tbsp soy sauce
1 dash cayenne pepper
1/2 tsp salt
2 1/2 tsp cornstarch
WATER GARNISH (OPTIONAL)
1 fresh coriander leaves --
PARSLEY SPRIGS (FRESH) COCON
1 1/2 deciliters water
1 deciliter coconut flakes
1/2 tsp salt
240 g jasmine rice
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.
Recipe By :
to Vegetable Recipes
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(includes paprika, turnip greens and winter squash)
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