Fish in Sweet & Sour Sauce Wih Coconut-Rice
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 450 | grams |
fish fillets
firm |
|
| 200 | grams |
shrimp
|
|
| 1 ½ | tablespoons |
lemon juice
|
|
| 1 | small |
onions
chopped |
|
| 1 | each |
carrots
cut in 1 1/2 strip |
|
| 250 | grams |
zucchini
cut in 1 1/2 strips |
|
| 200 | grams |
cabbage
savoy, cut in thin strips |
|
| 1 | tablespoon |
vegetable oil
|
|
| 3 | deciliters |
fish stock
1 bullion cube |
*
|
| 227 | gram |
pineapple, canned, crushed
light syrup |
|
| 2 | teaspoons |
white wine vinegar
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | tablespoon |
ginger root
grated |
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | dash |
cayenne pepper
|
*
|
| ½ | teaspoon |
salt
|
|
| 2 ½ | teaspoons |
cornstarch
|
|
| ½ | deciliter |
water
|
*
|
| Garnish (optional) | |||
| 1 | x |
cilantro
|
*
|
| 1 | x |
parsley sprigs
|
*
|
| Coconutrice | |||
| 1 ½ | deciliters |
water
|
*
|
| 1 | deciliter |
coconut, shredded (desiccated)
|
*
|
| ½ | teaspoon |
salt
|
|
| 240 | grams |
rice
jasmine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4.5E+2 | grams |
fish fillets
firm |
|
| 2E+2 | grams |
shrimp
|
|
| 23 | ml |
lemon juice
|
|
| 1 | small |
onions
chopped |
|
| 1 | each |
carrots
cut in 1 1/2 strip |
|
| 2.5E+2 | grams |
zucchini
cut in 1 1/2 strips |
|
| 2E+2 | grams |
cabbage
savoy, cut in thin strips |
|
| 15 | ml |
vegetable oil
|
|
| 3 | deciliters |
fish stock
1 bullion cube |
*
|
| 227 | gram |
pineapple, canned, crushed
light syrup |
|
| 1E+1 | ml |
white wine vinegar
|
|
| 5 | ml |
sugar
|
|
| 15 | ml |
ginger root
grated |
|
| 1 | each |
garlic cloves
crushed |
|
| 15 | ml |
soy sauce, tamari
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 2.5 | ml |
salt
|
|
| 13 | ml |
cornstarch
|
|
| 0.5 | deciliter |
water
|
*
|
| Garnish (optional) | |||
| 1 | x |
cilantro
|
*
|
| 1 | x |
parsley sprigs
|
*
|
| Coconutrice | |||
| 1.5 | deciliters |
water
|
*
|
| 1 | deciliter |
coconut, shredded (desiccated)
|
*
|
| 2.5 | ml |
salt
|
|
| 2.4E+2 | grams |
rice
jasmine |
|
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 to 4 minutes.
Add fish and stir another 4 to 5 minutes.
Add shrimp. Mix cornstarch and water and add to other ingredients.
Boil a 1 to 2 minutes. Garnish if desired.
Coconut-rice: Boil water and coconut flakes for 2 to 3 minutes.
Cool and strain.
You should now have approximately 4½ 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.
