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.

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.

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.

Serve with jasmine rice.