Fish In Sweet And Sour Sauce Wih Coconut-Rice

Course : Fish
Serves: 4 - 6
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Ingredients:

450 Grams Fish Fillets -- (firm, white fish)
200 Grams Shrimp
1 1/2 Tablespoons Lemon Juice
1 Small Onion -- chopped
1 medium Carrot -- cut in 1 1/2 strips
250 Grams Zucchini -- cut in 1 1/2 strips
200 Grams Savoy Cabbage -- cut in thin strips
1 Tablespoon Oil
10 ounces Fish Stock -- (1 bullion cube)
227 grams Crushed Pineapple In Light Syrup
2 Teaspoons White Wine Vinegar
1 Teaspoon Sugar
1 Tablespoon Ginger Root -- freshly grated
1 Clove Garlic -- crushed
1 Tablespoon Soy Sauce
1 Dash Cayenne Pepper
1/2 Teaspoon Salt
2 1/2 Teaspoons Cornstarch
2 ounces Water
-----Garnish (Optional)-----
1 bunch Fresh Coriander Leaves -- -OR-
1 bunch Parsley Sprigs -- (fresh)
-----Coconut-Rice-----
5 ounces Water
4 ounces Coconut Flakes
1/2 Teaspoon Salt
240 Grams Jasmine Rice
 

Preparation / Directions:

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.


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