Crispy Chinese-style sea bream

Cook the rice in boiling water according to pack instructions

Meanwhile, heat the oil in a large non-stick frying pan. Slash the skin side of the fish fillets using a sharp knife, then dust with the cornflour. Fry in the hot pan for 3 minutes on each side until golden brown and completely cooked through. Remove and keep warm.

Mix together the soy sauce, vinegar, honey, sesame seeds and 1 tbsp water, then pour into the pan and cook for 1 minute to heat through.

Drain the rice and divide between two plates, then place a fish fillet on top of each. Pour over the sauce, scatter over the salad onions and chilli, and serve with the steamed greens.