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

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.