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 tight-fitting lid. Stir in the rice, the 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 minutes. The rice will finish cooking in its own steam.

Meanwhile, mix the sweet chilli sauce, soy sauce, honey, sesame seeds and water (see ingredients for amount) together in a bowl. 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: 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 the fish onto a plate and cover with foil to keep warm (keep the pan).

Return the (now empty) frying pan to medium-high heat with a drizzle of oil. When the pan is hot, add the sugar snap peas and stir-fry, 1-2 mins. Add the bok choy (cut side down) and cook for 2-3 mins until starting to colour and soften slightly. Pour the sauce into the pan and simmer until slightly thickened, 2-3 more mins. Stir the veggies in the sauce to coat.

Fluff the rice 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!