1. Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

2. Combine 3 tbsp soy sauce, 1 tbsp sesame oil, 2-3 tbsp sweet chilli sauce and crushed garlic. Set aside.

3. Cut fish fillets into 3cm chunks. Place into a shallow bowl and gently toss with 2 tbsp of the sauce. Set aside to marinate.

4. Toast sesame seeds in a dry frypan over high heat until golden, set aside.

Keep pan over high heat, add fish and cook, turning, for 5 minutes, or until cooked through. Set aside on a plate, keep pan over medium heat.

5. Slice and add spring onions to pan (keep green ends for garnish) along with 1 tbsp sesame oil and shredded cabbage mix. Sauté for 5 minutes, or until softened. Stir in sauce and rice, toss gently in the pan until combined.

6. Thinly slice reserved spring onions and snow peas.

Serve rice topped with fish and fresh vegetables for garnish. Add more sweet chilli or soy sauce if desired.

Notes:
Keep the fish as whole fillets if preferred.

No Fish option - replacement is diced chicken breast.

Increase cooking time to 6-8 minutes, or until cooked through.

basmati rice 300g

garlic 2 cloves
white fish fillets 2 packets

sesame seeds 1/2 packet (35g)

spring onions 1/2 bunch
shredded cabbage mix 1 bag (400g)

snow peas 1/2 punnet

From your pantry:
sesame oil, soy sauce, sweet chilli sauce