• ½ white onion
• 1 red pepper
• 2 garlic cloves
• tin of pineapple
• 30g ginger
• 2 tbsp cornflour
• 2 tbsp brown sugar
• 2 tbsp tomato ketchup
• 1 tsp mild chilli powder
• 1 tbsp soy sauce
• 1 tbsp mirin
• cod fillet cut into chunks
• rice to serve
• coriander and lime to garnish

1. Chop all the veggies and cut 5 rings of pineapple into chunks, keep the juice. Mix the brown sugar, ketchup, mirin and soy sauce into the juice.
2. Fry the pineapple chunks first until slightly caramelised then remove. Fry all the other veggies and season with salt.
3. Pour into liquid mix along with cornflour mixed with 2tbsp of cold water to make a slurry.
4. Allow sauce to thicken and bring to the boil then turn down low and add the cod.
5. Cover with a lid and cook for 3 minutes.
6. Serve immediately with rice and serve with coriander and lime wedges.

Recipe by Colleen Ramsey (Colleen Ramsey: Bywyd a Bwyd).

Instagram: @colleen_ramsey