Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a large skillet combine onion, carrot, bay leaf, cloves, lemon slices, ginger and water. bring to a boil then reduce to a simmer. cover and simmer 15 minutes. add fish and cook over medium low, covered, until fish is cooked (it will turn opaque and pull away from center bone)about 10-12 minutes. remove fish to a large deep glass or ceramic dish. boil liquid again until reduced by 1/2, about 7-10 minutes. strain (saving the carrot) and add the vinegar and brown sugar. stir in parsley and pour over fish. chill until needed (i've chilled for 24 hours in the past). serve chilled garnished with the carrot slices.

Target recipe: garnish: scallion curls, chopped raw cashews, chopped peanuts, or sprig fresh corriander, optional cook or reheat rice. in a small bowl, whisk together pineapple juice, vinegar, and soy sauce. add cornstarch, stirring until smooth. stir in remaining sauce ingredients. set aside. in large skillet or wok, heat safflower oil on high. saute carrots, peppers, onion, and garlic until carrot is crisp/tender, about 5 minutes. stir sauce, pour over vegetables, stirring until sauce thickens. gently fold in remaining ingredients. heat through. serve on hot rice. top with garnish. 4 - 6 servings. variations: - add sliced mushrooms; saute with other vegetables