a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with ¼ tsp salt on high heat. Add the rice and cook for 12-13 mins.

c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

b) Chop the baby corn into 1cm thick rounds.

c) Heat a drizzle of oil in a large saucepan on high heat.

d) Once hot, add the pepper chunks and baby corn and fry until charred, 5-6 mins. Continue to stir while it cooks.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Trim and thinly slice the spring onion.

a) Pat the basa dry with kitchen paper and cut the basa into 4cm pieces. IMPORTANT: Wash your hands and equipment after handling raw fish.

b) Once the veg is softened, reduce the heat and add the ginger puree, garlic, the white part of the spring onion and half the chilli flakes.

c) Fry until fragrant, 1-2 mins.

a) Stir in the water for the broth (see pantry for amount), soy sauce and Asian broth paste and bring to the boil.

b) Lower the heat to medium and add the basa pieces to the sauce, stirring to coat.

c) Simmer gently until the fish is cooked, 5-8 mins. IMPORTANT: The fish is cooked when opaque in the middle.

d) Stir the honey (see pantry for amount) into the broth.

a) Share the rice between your serving bowls.

b) Spoon over the broth, fish pieces and veg.

c) Sprinkle over the remaining chilli flakes (add less if you'd prefer things milder) and the remaining green part of the spring onion.

d) Scatter over the sesame seeds to finish.