Whiz the bread and five-spice into breadcrumbs and then tip onto a tray and put aside.

Put the squid and prawns into a blender. Peel and add the ginger, rip in the coriander stalks, add the egg and 1 1/2 tbsps cornflour. Blitz until smooth and then place in the fridge.

Meanwhile, deseed and roughly chop the peppers, peel and finely slice the carrot and trim and slice the white part of the spring onions (reserve the green bits for later). Put the veg into a large pan on a medium heat for some oil.

Cook for 10 minutes, stirring regularly, and then stir in the rest of the cornflour, the tomato puree, soy sauce, chilli sauce, vinegar, pineapple (with juice) and 200 ml of cold water. Simmer for 15 minutes until thickened, adding the peas for the last few minutes.

Meanwhile, cook the rice according to the packet instructions.

Spoon out heaped teaspoons of the chilled fish mixture and roll in the breadcrumbs mixture until well coated. Roll into perfect little balls. Heat a frying pan with some oil and then fry the fish balls for about 5 minutes until golden all over.

Pour the sweet and sour vegetables onto a plate, top with the fish balls and place the rice on the side. Sprinkle the finely sliced green part of the spring onions over the plates and then serve and enjoy!