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. Recipe By :
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|Serving Size: 1 Serving (2313g)|
|Recipe Makes: 1|
|Calories from Fat: 377 (17%)|
|Amt Per Serving||% DV|
|Total Fat 41.9g||56 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 15.9g|
|Polyunsanturated Fat 14.5g|
|Cholesterol 574mg||177 %|
|Sodium 923.8mg||32 %|
|Potassium 4002mg||105 %|
|Total Carbohydrate 291.8g||86 %|
|Dietary Fiber 19.5g||78 %|
|Sugars, other 272.3g|
|Protein 155g||221 %|
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Calories per serving: 2174
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