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

Stir in the rice and ¼ tsp salt and 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, peel the mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).

Roughly chop the coriander (stalks and all). Halve the red chilli lengthways (see ingredients for amount), deseed, then finely chop.

In a medium bowl, combine the mango chunks and half the coriander and chilli (add less if you'd prefer things milder) into the salsa.

Zest and halve the lime. Set the zest to one side.

Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

Trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

In a small bowl, combine the cucumber with a squeeze of lime, half the sesame oil and a third of the soy. Add the sugar (see pantry for amount), season with pepper and mix well.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the young pea pods and pak choi along with another third of the soy sauce to the pan. Stir-fry until tender, 2-3 mins.

Set the soy pea pods aside and cover with foil to keep warm.

Wipe out the frying pan, then return to medium-high heat with a drizzle of oil. Pat the sea bream dry with kitchen paper, then season with salt and pepper.

Once hot, carefully place your sea bream 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.

While the fish cooks, squeeze the remaining lime juice into the mango salsa, then stir in the remaining soy sauce and sesame oil.

Fluff up the rice with a fork, then stir through the lime zest.

Share the zesty rice between your plates. Spoon over the chilli mango salsa. Top with the sea bream and sprinkle over the remaining coriander.

Serve the soy greens and smacked cucumber salad on the side.