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| Fish In Sweet And Sour Sauce Wih Coconut-Rice Recipe |
Category: Appetizers
Rating:
N/A
Servings: 1
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Ingredients
450 gm fish fillets -- (firm, white
1 fish)
200 gm shrimp
1 1/2 tablespoon lemon juice
1 small onion -- chopped
1 carrot -- cut in 1 1/2
1 strips
250 gm zucchini -- cut in 1 1/2
1 strips
200 gm savoy cabbage -- cut in thin
1 strips
1 tablespoon oil
3 deciliters fish stock - (1 bullion; cube)
227 gm can cushed pineapple in light syrup
2 teaspoon white wine vinegar
1 teaspoon sugar
1 tablespoon ginger root -- freshly
1 grated
1 clove garlic -- crushed
1 tablespoon soy sauce
1 dash cayenne pepper
1/2 teaspoon salt
2 1/2 teaspoon cornstarch
Water ----Garnish (Optional)-----
1 fresh coriander leaves --
1 or-
Parsley Sprigs -- (fresh) ----Cocon
1 1/2 deciliters water
1 deciliter coconut flakes
1/2 teaspoon salt
240 gm jasmine rice
Cooking 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.
Recipe By :
appetizers,rice,fishandse
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