Halve the baby corn lengthways.

Roughly chop the coriander (stalks and all).

Zest and halve the lime.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, veg stock paste and half the coriander. Bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, in a small bowl, mix together the sweet chilli sauce, soy sauce, honey, sesame seeds and water for the sauce (see pantry for amount). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Squeeze in half the lime juice and stir together. Set aside your sticky sauce.

Heat a drizzle of oil in a large frying pan on medium-high heat. Pat the sea bass dry with kitchen paper, then season with salt and pepper.

Once hot, carefully place your sea bass in the pan, skin-side down. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. 

Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Once cooked, transfer to a plate and cover with foil to keep warm.

Return the (now empty) frying pan to medium-high heat with a drizzle of oil (no need to clean).

Once hot, add the sugar snaps and baby corn. Stir-fry for 3-4 mins.

Pour the sticky sauce into the pan and simmer until slightly thickened, 2-3 mins. Toss to coat in the sauce.

When everything's ready, fluff up the rice with a fork and stir through the lime zest. Share between your bowls and top with the sea bass.

Spoon over the veg and sticky sauce from the pan, then sprinkle with the remaining coriander to finish.

Enjoy!