- Place the stonebass fillets & broccoli on a greased baking sheet and put under a hot grill on the second shelf down. Depending on how thick the fish is this should take 8 to 10 minutes. The slower cooking under the grill will allow the surface of the fish to char whilst remaining moist.
- Empty the sauce into a small pan and bring to a gentle simmer.
- Peel back film on rice and microwave on full power for 2 to 3 minutes.
- Place the broccoli higher up on the grill to char for 2 minutes or so.
- Lay the broccoli onto warm serving plates topped with the stonebass and finally the spiced ginger cream.
- Serve with the rice on the side.
- ENSURE FOOD IS PIPING HOT THROUGHOUT