| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Appetizers, Fish and se, Rice | 1 | Servings | |
INGREDIENTS
| 450 | g | Fish Fillets — (firm, white |
| Fish) | ||
| 200 | g | Shrimp |
| 1 1/2 | tb | Lemon Juice |
| 1 | sm | Onion — chopped |
| 1 | Carrot — cut in 1 1/2 | |
| Strips | ||
| 250 | g | Zucchini — cut in 1 1/2 |
| Strips | ||
| 200 | g | Savoy Cabbage — cut in thin |
| Strips | ||
| 1 | tb | Oil |
| 3 | Deciliters Fish Stock – (1 bullion cube) | |
| 227 | g | Can Cushed Pineapple In Light Syrup |
| 2 | ts | White Wine Vinegar |
| 1 | ts | Sugar |
| 1 | tb | Ginger Root — freshly |
| Grated | ||
| 1 | Clove Garlic — crushed | |
| 1 | tb | Soy Sauce |
| 1 | ds | Cayenne Pepper |
| 1/2 | ts | Salt |
| 2 1/2 | ts | Cornstarch |
| 1/2 | dl | Water —Garnish (Optional)—– |
| Fresh Coriander Leaves — | ||
| OR- | ||
| Parsley Sprigs — (fresh) —Coconut-Rice—– | ||
| 1 1/2 | Deciliters Water | |
| 1 | dl | Coconut Flakes |
| 1/2 | ts | Salt |
| 240 | g | Jasmine Rice |
INSTRUCTIONS
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 : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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