Cut cod steaks into 8 cubes.
Remove bacon rinds.
Spread out the bacon rashers with the back of a knife.
Roll them up and cut them in half.
Deseed and chop the pepper.
Cut the tomatoes into quarters.
Thread the ingredients alternately on to 4 skewers.
Cook under a moderately hot grill, turning frequently and basting occasionally with half the Sweet and Sour Cook-in-Sauce for 10 to 15 minutes until all sides are browned.
Heat the remaining sauce in a saucepan and serve with the kebabs on a bed of boiled rice.