Fish In Sweet and Sour Sauce Wih Coconut-rice

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:
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.

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