Method:

• Season the fish with rock salt and pepper and then in a non-stick pan heat a small amount of olive oil and place the sea bass skin side down, WITHOUT MOVING IT, leave it for 2-3 minutes, (you can control the heat if it too hot).

• Cook it until the cooked part is almost reaching the top (by a centimetre or so). Quickly place a knob butter next to it and flip it and then remove from heat and it in the oven on a very low heat such as 70-80 Degrees Celsius.

• At this point put the rice onto boil.

• Get a frying pan and pour a glug of oil, dice the chilli into thin slices the n heat them up.

• When there is a bit of steam rising from the pan, drop the prawns in it, leave them on their side until it is lightly browned and do the same with the other side.  Place it in the oven with the sea bass fillets to keep warm.

• With the scallops fry them in a little oil/butter for a minute or so on nearly high heat until each side is browned slightly and cooked through.

• The rice should be cooked by now, if it isn’t leave it until it just has a bite to it.  Strain the rice and run it under hot water.

• In a wok warm the rice with a little butter, whisk up the egg, make a well in the centre of the rice and pour half the egg mixture in and leave for 5 seconds and then start stirring the rice until the egg is cooked, stir for a further minute and move the egg fried rice into 2 ramekins and plate up the rest of the fish in the way you would like.

• Serve with a 2 small pots of chilli sauce.