Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim and thinly slice the spring onion. Halve any large broccoli florets.
Zest and halve the lime.
Peel and grate the garlic (or use a garlic press).

Pour the cold water for the rice (see ingredients for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and 1/4 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).

Lay the sea bass onto a lined baking tray. Drizzle with oil, season with salt and pepper, then spread the garlic over each fillet.
When the oven is hot, bake the fish on the top shelf for 5 mins, then pour half the teriyaki sauce over the fish. Return to the oven to bake until cooked through, 7-10 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.

While the fish bakes, pour the remaining teriyaki into a small bowl and squeeze in the lime juice.
Mix together and set aside.

Pop the (now empty) frying pan on medium-high heat with a drizzle of oil.
Once hot, stir-fry the broccoli for 2-3 mins, then add a splash of water and immediately cover with a lid or some foil.
Allow to cook until the broccoli is tender, 4-5 mins. Season with salt and pepper.

When everything is ready, remove the fish from the oven and spoon over the teriyaki sauce.
Fluff up the rice with a fork, then stir through the lime zest and spoon into your bowls. Top with the teriyaki sea bass and all the sauce from the tray.
Serve the broccoli alongside and finish with a scattering of spring onions and toasted sesame seeds. Enjoy!