2 red chillies, sliced
2 tbsp chopped garlic chives, or Asian chives
1 handful coriander cress
1 tbsp fresh ginger, grated
1 lemongrass stalk, trimmed and finely chopped
2 limes, zested and segmented
1 orange, juice only
2 spring onions, sliced
1 tbsp oyster sauce
400g/14oz sticky Asian rice, soaked for at least three hour, then rinsed
1 tsp ground Sichuan peppercorns
2 tbsp caster sugar
1 tbsp fish sauce
2 tbsp shaoxing rice wine
2 tsp sesame oil
1 tbsp toasted sesame seeds
2 x 600g/1lb 5oz whole sea bream, scaled, gutted and gills removed
6 kaffir lime leaves