Pan-Fried Gilt Bream

Put the miso, olive oil (see ingredients for amount), remaining sesame oil, ketjap manis and honey in a bowl. Squeeze in the lime juice and stir together well. Mix in half the spring onion and half the coriander. Set to one side.

Pop the broccoli and onion into the oven to roast until crispy and tender, 10-15 mins. Meanwhile, add the jasmine rice to the pan of boiling water and simmer (uncovered) until tender, 10 mins. Once cooked, drain in a sieve, pop back into the pan and leave to the side until everything else is ready.

Meanwhile, put a frying pan on medium- high heat and add the desiccated coconut. Toast until golden, 3-4 mins, tossing the pan every minute. TIP: Careful you don't want to burn it - watch it like a hawk! Once the coconut is golden, remove to a small bowl. Wipe out the pan with kitchen paper and pop back on medium-high heat. Add the cashews and toast until golden, 2-3 mins. Remove to another small bowl (keep your pan!).

Wipe out the pan again and pop back on medium-high heat with a drizzle of oil. Season the fish with a pinch of salt and pepper. Once hot, carefully place your fish in the pan, skin- side down and cook for 3 mins before turning over and cooking for 2 mins on the other side. TIP: In order to get crispy skin on the fish, don't move it around when it's cooking skin-side down! Once cooked, remove the pan from the heat. IMPORTANT: The fish is cooked when the centre is opaque.