450 Grams Fish Fillets -- (firm, white fish)

200 Grams Shrimp

1 1/2 Tablespoons Lemon Juice

1 Small Onion -- chopped

1 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

3 Deciliters Fish Stock -- (1 bullion cube)

227 Gram Can 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

1/2 Deciliter Water

-----Garnish (Optional)----- Fresh Coriander Leaves -- -OR- Parsley Sprigs -- (fresh) -----Coconut-Rice----- 1 1/2 Deciliters Water

1 Deciliter Coconut Flakes

1/2 Teaspoon Salt

240 Grams 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.