Place the mirin, sesame oil, sugar, lime juice and lime zest in a mixing bowl and mix until sugar is dissolved.

Add the chillies, cucumber and onion.

Taste for seasoning and season with salt and pepper as required.

Cut the baby herbs about 1 cm (1/2 inch) above the soil line. Shake clean or wash if necessary. Shake as dry as possible. Set aside.

Cut the woody base off the stalks of choy sum.

Cut the remaining leaves and stems in half.

Wash off any dirt under running water.

Shake off excess water and dry thoroughly with paper towel.

Place the sesame seeds in a medium sized shallow dish or plate.

Add some sea salt and pepper (approx 1 tsp each).

Mix around thoroughly.

Take the fish and press the side that used to have the skin on it (the less pretty side) into the sesame mixture and set aside.

Place some peanut oil in a non-stick pan and place over high heat.

Once hot, add 2 pieces of fish, sesame side down.

Cook for 1-2 minutes or until golden. (use a fork to pick up the thick end and have a look underneath)

Turn and cook a further 1-2 minutes on the other side.

Remove and set aside.

Repeat process with 2 remaining pieces.

Place in oven to keep warm. (do not leave in for more than 5 minutes while you complete the assembly process).

Line up your 4 serving plates.

Place a wok or large frying pan over high heat and add peanut oil.

Once very hot, add choy sum and toss for a few seconds.

Add sesame oil and sweet soy.

Toss until vibrant green and nicely glazed.

Place a small amount on the centre of each plate, scrunch them up if need be to keep them in the centre.

Add some of the remaining pan juices to each pile of choy sum.

Remove the fish from the oven and place on top of the choy sum, sesame side up.

Toss the herbs in cucumber, chilli and onion dressing.

Using your hand, lift out a big pinch of the herbs, allow to drain of excess liquid and place on top of the fish.