Place fish under a preheated grill and cook for 4-5 minutes each side or until cooked through.
Meanwhile, heat oil in a large frying pan or wok, add ginger, garlic and spring onions, and cook for 1-2 minutes.
Add frozen Birds Eye Stir Fry and continue to cook for 6 minutes, stirring occasionally.
Combine cornflour, chicken stock, sherry and Leggo's Tomato Paste, add to stir-fry with honey, pineapple pieces and juice; cook for a further 3 minutes stirring until sauce thickens.
Spoon stir-fry onto serving plates. Top with fish and drizzle with sauce. Serve with rice.