150g/5½oz basmati rice
1 tbsp vegetable oil
1 fresh red chilli, finely chopped
100g/3½oz broccoli florets
2 tbsp chopped fresh parsley
1 tbsp soy sauce
1 tbsp vegetable oil
1 sea bass fillet
2 tbsp balsamic vinegar
1 tsp sesame seeds
1 tsp clear honey
1 tbsp chopped fresh chives, to serve
For the spicy broccoli rice, cook the rice in boiling salted water, according to packet instructions. Drain.
Heat the vegetable oil in a frying pan. Add the chilli and broccoli and stir-fry for 2-3 minutes. Add the cooked rice, parsley and soy sauce and stir together. Spoon the rice onto a serving plate and keep warm.
For the sea bass, heat the oil in another frying pan. Place the sea bass fillet into the pan, skin-side down, and fry for three minutes. Add the balsamic vinegar, sesame seeds and honey. Turn the fish over and cook for another 2-3 minutes, or until the fish is completely cooked through.
To serve, place the sea bass on the plate next to the rice and sprinkle over the chopped fresh chives.
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