Crispy Sea Bream and Mango Kiwi Salsa

Using a peeler, peel the mango then stand it upright on your chopping board. Slice down either side of the stone to give you 2 'cheeks'. Slice any remaining flesh from the stone, then chop the mango into 1cm pieces. Discard the stone and pop the flesh into a medium bowl. Peel the kiwi and chop into 1cm pieces and pop into the bowl with the mango.

Trim and thinly slice the spring onions. Halve the chilli lengthways, deseed then finely chop. Roughly chop the coriander (stalks and all). Add the spring onion, coriander and as much chilli as you dare to the salsa and give it a good stir. Zest and halve the lime. Keep the zest to one side. Squeeze the lime juice into a bowl, add the soy sauce and sesame oil and mix well. Halve the bok choy lengthways.

Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, lay in the bok choy, cut-side down. Season with salt and a grind of black pepper. Cook for 2 mins, then turn over and cook for another 2 mins on the other side. The bok choy should be slightly browned and charred. Add a splash of water and pop a lid (or some foil) on the pan and leave to steam for another 3 mins. Set the bok choy aside and cover with foil to keep warm - but don't wash up the pan!

When the rice is nearly ready, wipe out the frying pan then return to medium-high heat with a drizzle of oil. Add the sea bream to the pan skin-side down, season with salt and pepper and cook until the skin is golden brown, 2-3 mins, then turn over and cook for a further 2 mins. TIP: Don't move the fish while it's cooking skin-side down or you won't get a crispy skin. IMPORTANT: The fish is cooked when opaque in the middle. Wash your hands after handling raw fish.