| 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 |
