Dust fish - Sprinkle with salt, dust with rice flour, shake off excess.

Cook fish - In a non-stick skillet, heat oil over medium-high heat. Cook the fish until golden on each side then remove to a plate.

Fish cooking times - Thin fillets 1 cm / 2/5" thick: 1 1/2 minutes each side; thicker fillets 1.5 - 1.75cm / 0.6 - 0.75" thick 2 minutes each side) or until the internal temperature is 55°C / 130°F. Remove fish to a plate and set aside.

Sauté aromatics - In the same pan, add sesame oil on medium heat. Cook garlic, chilli and ginger until golden - about 20 seconds.

Sauce - Add everything else except lime juice. Stir, simmer, then reduce until syrupy - about 2 minutes. Add lime juice and stir. (If sauce gets too thick, add water)

Coat fish - Return fish into sauce, turning to coat in the sauce.

Serve over rice, with garnishes of choice! Pictured with steamed baby pak choy tossed with Asian Sesame Dressing.