Serves 2

100g Goldfish Brand Chinese Curry Sauce
1 small red onion
1 red pepper
Thumb-sized piece of ginger
300g firm white fish e.g. cod/haddock/coley
1 tsp turmeric
Pinch salt
1 tbsp groundnut oil
400ml tin of coconut milk
120g peas

1.     Begin by slicing the onion and pepper thinly, then peel the ginger and cut into thin julienne slices. Cut the fish into medium-sized chunks then season with a pinch of salt and the turmeric.

2.     Sauté the onion and ginger by heating the groundnut oil in a medium-sized shallow pan over a medium heat until soft and slightly golden. Add the sliced red pepper and cook for a further 2 minutes.

3.     In another shallow saucepan combine the fish, coconut milk, 100ml of water and the Goldfish Brand Chinese Curry Sauce, and cook over a medium heat for 8-10 minutes or until the fish is no longer translucent and cooked through. Add the peas and cook for a further minute.

4.     Serve with jasmine rice.