Roughly chop the coriander (stalks and all). Quarter the pak choi lengthways. Zest and halve the lime.

Pour the cold water for the rice (see ingredients 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 on medium-high heat. 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, mix the sweet chilli sauce, soy sauce, honey, sesame seeds and water for the sauce (see ingredients for amount) together in a bowl. 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. Season the bream on each side with salt and pepper. When hot, lay the fish in your pan, skin-side down, and fry until golden brown, 3-4 mins. TIP: Don't move the fish during this time. Once golden, gently turn it over and cook for a further 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is 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. When hot, add the sugar snap peas and stir-fry for 1-2 mins. Add the pak choi, cut-side down, and cook until starting to colour and soften slightly, 2-3 mins. Pour the sticky sauce into the pan and simmer until slightly thickened, 2-3 mins. Stir to coat the veg in the sauce.

Fluff up the rice with a fork and stir through the lime zest. Share between your bowls and place the fish on top. Spoon over the veggies and pour on the sauce. Sprinkle over the remaining coriander. Enjoy!