Soy-Glazed Sea Bass With Japanese-Style Slaw

Rinse your sushi rice in a sieve under cold water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully

Add the drained rice with 200ml [300ml] [400ml] cold water and a pinch of salt to a pot with a lid and bring to the boil over a high heat

Once the rice is boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min

After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving – this is your sticky rice

Tip: Don't peek! Keep the lid on the whole time for fluffy and sticky rice!

Meanwhile, peel and finely chop (or grate) your garlic

Combine the chopped garlic (not a big garlic fan? Try using less!), tahini, mayo and rice vinegar in a bowl – this is your Japanese-style dressing

Top, tail, peel and grate your carrot[s]

Slice your apple[s] finely, then chop into matchsticks (discard the core!)

Slice your sweet pea pods in half lengthways

Add the grated carrot, apple matchsticks and halved sweet pea pods to the bowl with the Japanese-style dressing then give everything a good mix up – this is your Japanese-style slaw

Combine your cornflour with your soy sauce and honey in a bowl – this is your soy sauce glaze

Slice your red chilli[es] finely

Slice your sea bass fillet[s] in half widthways

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the sea bass fillet[s] skin side down for 6 min

After 6 min, flip the sea bass, then add the soy sauce glaze to the pan and cook for 1-2 min further, stirring occasionally, until the sauce has thickened and the sea bass is fully coated – this is your soy-glazed sea bass

Tip: Your fish is cooked when it turns opaque and flakes easily