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.