Bulgogi Glazed Sea Bream and Basmati Rice

Trim and halve the radishes. Zest and halve the lime (see ingredients for amount). Finely chop the coriander (stalks and all). Halve, peel and thinly slice the red onion.

Halve any thick broccoli stems lengthways. Place the Tenderstem® broccoli and radishes onto a baking tray, drizzle with oil and season with salt and pepper. Roast on the top shelf until tender, 12-14 mins. Meanwhile, pour enough oil into a frying pan to cover the bottom, then pop it on medium-high heat. Separate the onion slices.

When the oil is hot, add the onions and fry until golden and crispy, 3-5 mins. Transfer to some kitchen paper to absorb excess oil. When cooled, discard the oil and wipe out your pan for later. TIP: To check whether the the oil is hot enough, put one onion slice into the pan - if it sizzles, it's ready. Next, add the olive oil for the drizzle (see ingredients for amount) to a small bowl with the coriander and lime zest. Season with salt and a squeeze of lime juice, then mix together and set aside.

When the roasted veg is nearly ready, return the frying pan to medium-high heat with a drizzle of oil. Once hot, carefully place your sea bream in the pan, skin-side down. Cook for 3-4 mins before turning over and cooking for 2-3 mins on the other side. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle. Pour the bulgogi and soy sauce over the fish and turn to glaze in the sauce, then remove from the heat.