Sesame Snapper on Rice

Rinse the rice, add it to a saucepan with the appropriate amount of water and a pinch of salt, then bring to a boil; reduce heat, cover, and simmer until the rice is tender and the water is absorbed, about 12 minutes.

While the rice cooks, dice the chives.

Prepare the sauce by placing kewpie mayo, sesame oil, apple cider vinegar, and the diced chives in a jug and whisking together with a fork until smooth.

Season the snapper fillets with a little salt.

Heat a medium‑hot skillet over medium heat and add the butter; once melted, add the snapper fillets and pan‑fry for about 2 minutes on each side, or until the fish is opaque and flakes easily with a fork.

When flipping the fish, squeeze the juice of the lemon over the fillets and season with additional salt to taste.

Slice the spring onions into thin rounds.

When the rice is done, fluff it with a fork and transfer it to a serving bowl.

Place the cooked snapper fillets on top of the rice, drizzle the sesame‑mayo sauce over the fish, and sprinkle the sliced spring onions over the dish.

Gently toss everything together, breaking the fish into bite‑size pieces with a fork, and serve immediately.