Cooking Instructions

1. Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 30-35 mins, until cooked, then drain.
2. Meanwhile, add the cornflour to a large bowl with half the five-spice and season with sea salt. Dice the cod into 3cm chunks, then add it to the cornflour and toss well until evenly coated. Cut the spring onions into 2cm lengths, then finely slice a few lengths for garnish. Roughly chop most of the coriander. Cut the carrots into 1/2cm thick batons (peel optional). Finely chop or crush the garlic.
3. When the rice has been cooking for about 15 mins, heat a medium frying pan with 1 tbsp oil on a medium-high heat. Add the coated fish and fry for 2-3 mins, until crisp and golden brown. Turn and repeat until golden brown all over, then transfer to a plate to rest.
4. Return the pan to high heat with 1 tbsp oil and add the carrot. Cook for 4 mins then add the sugar snap peas and spring onions lengths. Fry for another 3-4 mins, until blackened slightly. Add the garlic, fry for a further minute, then add the cooked rice, chopped coriander, tamari and the juice from half the lime.
5. Finely slice the chilli (removing the seeds for less heat). Serve the rice on plates and top with the crispy fish. Garnish with the chilli, remaining spring onion and whole coriander leaves. Drizzle over the hot honey and serve remaining lime as wedges.