Glazed Teriyaki Sea Bream and Pineapple Salsa

While the rice cooks, halve the red chilli lengthways (see ingredents for amount), deseed, then finely chop. Roughly chop the coriander (stalks and all).

Drain the syrup from the pineapple rings into a small bowl and mix in the teriyaki sauce.

Heat a large frying pan on medium heat (no oil). Once hot, add the desiccated coconut and cook, stirring, until lightly toasted, 1-2 mins. TIP: Watch it like a hawk as it can burn easily. Transfer into another small bowl and set aside.

Heat a drizzle of oil in the (now empty) frying pan on medium-high heat. Add the pineapple slices and cook until charred, 5-6 mins. Turn only every couple of mins.

Once the pineapple is charred, chop it into 1cm chunks and pop it into a medium bowl with the rice vinegar, a pinch of salt, the chilli (add less if you'd prefer things milder) and sugar for the salsa (see pantry for amount). Stir together, then set your salsa aside.

Halve any large broccoli stems lengthways. Pop the broccoli and young pea pods onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.

When the oven is hot, roast on the middle shelf until tender and crispy, 10-12 mins. Turn halfway through.

Pop your (now empty) frying pan back onto medium-high heat with a drizzle of oil. Season your fish with salt and pepper. 

Once hot, carefully place your sea bream in the pan, skin-side down. TIP: To get crispy skin on the fish, don't move it around when it's cooking skin-side down.

Cook for 3-4 mins before turning over. IMPORTANT: Wash your hands and equipment after handling raw fish.

After turning the fish, add the teriyaki mixture to the pan and bring to the boil.

Allow it to bubble and thicken slightly, 2-3 mins, then remove from the heat.

Turn the fish to glaze it in the sauce. IMPORTANT: The fish is cooked when opaque all the way through.