Roughly chop the coriander (stalks and all). Quarter the bok choy lengthways. Zest and halve the lime.

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tightfitting lid. Stir in the rice, veg stock paste and half the coriander. Cover with the lid and bring to the boil on medium-high heat. Once boiling, turn the heat down to its lowest setting. Leave to cook for 10 mins. Remove the pan from the heat and leave for another 10 mins. The rice will finish cooking 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 water for 1 min. Squeeze in half the lime juice and stir together. Set aside.

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: To ensure crispy skin, 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 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 and add the sesame oil. When hot, add the sugar snap peas and stir-fry for 1-2 mins. Add the bok choy, cut-side down, and cook until starting to colour and soften slightly, 2-3 mins. Pour the sauce mix into the pan and simmer until slightly thickened, 2-3 more 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 over the sauce from the pan. Sprinkle over the remaining coriander to serve. Enjoy!