Teriyaki Sea Bass Rice Bowl

Meanwhile, peel the kiwi, then cut into 1cm chunks. Zest and halve the lime.

Trim and thinly slice the spring onion. Halve the red chilli lengthways, deseed, then finely chop.

In a medium bowl, combine the kiwi, chilli, spring onion, lime juice (see ingredients for amount), sugar and olive oil for the salsa (see pantry for both amount). Season with salt and pepper, then set aside.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the mangetout to the pan and stir-fry until tender, 2-3 mins.

Add half the soy sauce, then toss to coat and cook for 1 min more. 

Transfer to a bowl, cover to keep warm and set aside.

Wipe out the (now empty) frying pan and return to medium-high heat with a drizzle of oil. Pat the sea bass dry with kitchen paper, then season with salt and pepper.

Once hot, carefully place your sea bass into 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 and cooking for 2-3 mins on the other side. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Once cooked, lower the heat and add the teriyaki sauce and remaining soy sauce to the pan. Gently turn the fish to coat, then remove from the heat.

Fluff up the rice with a fork and stir through the lime zest.