Steaming is the best way of keeping the natural fresh flavour in fish when cooking it. We add Chinese flavours but make sure that the Sea Bream is the star of the dish.
Rinse the rice in cold water, then drain and place in the bottom of the pan with an equal volume of cold water so 1 cup of rice and 1 cup of water.
Rip a piece of greaseproof paper to just larger than the fish. Gut and clean the fish, snipping off the fins and cut slices into the flesh towards the back bone about 3 cm apart. Lay the fish on the greaseproof paper.
Slice the spring onions, chilli, peeled ginger and garlic cloves into small pieces.
Scatter them over the fish with a pinch of salt, pepper and the stuff the lime slices into and around the fish.
Place the greaseproof paper into the top steam layer of the pan. Quarter the pak choi, wash and lay around the fish.
Cover with a lid. Boil the rice in the bottom in the water and allow to steam. Steam the fish, veg and rice for 10-15 minutes, checking on it after 10, the fish should be just cooked yet easily flakes off the bone
Remove all of the items once cooked and serve as a shared meal between two. Serves 2