Grab a large wok/skillet/dutch oven and melt some coconut oil on medium heat.
Proceed to add the scallion, onion and garlic and then saute until soft and translucent in colour.
Add the chopped tomato and tomato paste then stir into the onions/stir to yield a red hue.
Then add the cabbage, bell peppers, pumpkin, carrot, cho cho and fold into with the other ingredients to fully combine.
Pour the ⅓ cup of warm water into the pan, cover with a lid and reduce the flame to low and steam for 10-15 minutes until the pumpkin is tender (check with a fork).
Remove the lid after the given time and increase the heat to medium and now add the saltfish and brown rice
Season the pan with the paprika, coriander, thyme, black pepper, garlic and onion powder, chilli or scotch bonnet if you are using it.
Fold into the seasoning along with the salt fish and rice so everything is evenly combined.
Drizzle coconut aminos and sesame oil over the entire rice and vegetables if you are using it, and stir once more