Briefly cook the carrots, cabbage and bell peppers until they are firm to the bite. Heat the peanut oil in a wok, fry the fish in it, remove it and let it rest. Fry the curry, chilli pepper and paprika powder in the oil, sauté the onions, spring onions and garlic, then gradually add all the vegetables. Stir in the sour cream. Season with soy sauce, chilli sauce, sugar, honey and spices. Let the fish soak in it.