175 gr/6 oz carrots (grated or thinly sliced in sticks)
2 tbps vegetable oil
1 red pepper (deseeded and sliced)
1 green pepper (deseeded and sliced)
1 red onion (sliced)
450 gr/1 lb skinless cod fillets (fresh or frozen)
1 ripe mango
1 tsp cornflour
1 tbsp soy sauce
100ml/31/2 fluid oz tropical fruit juice
1 tbsp lime juice
1 tbsp chopped coriander
Cut cod into small cubes.
Carefully peel mango and remove stone. Cut flesh into thin slices.
Preheat wok add vegetable oil and heat.
Add carrots, onions, peppers to wok and stir-fry for 5 minutes
Add mango and cod to wok and stir-fry for 5minutes or until cod is cooked. Do not stir too much to avoid breaking up the cod.
In a separate bowl mix the soy sauce, cornflour, lime juice and fruit juice, mix and then add to wok. Allow to bubble and juices to thicken.
PS you may also use papaya instead of mango.