Step 1

Bring the water to the boil in a saucepan over high heat. Add the rice. Reduce heat to low. Cover and simmer for 12 minutes. Set aside, covered, for 10 minutes.

Step 2

Meanwhile, heat the sugar in a non-stick frying pan over medium heat. Cook, swirling the pan occasionally, for 3 minutes or until sugar melts and caramelises. Remove from heat and stir in extra water. Place over medium heat and stir for 3-4 minutes or until caramel dissolves. Add fish sauce and lemon juice. Bring to the boil and simmer for 1-2 minutes or until thick and syrupy.

Step 3

Heat oil in a wok with a lid over medium heat. Add the spring onion, garlic and chilli. Stir-fry for 2 minutes or until aromatic. Stir in caramel sauce. Season with white pepper. Bring to boil. Add fish. Simmer for 1-2 minutes or until fish turns opaque. Stir in choy sum. Cover and simmer for 2 minutes or until the fish is just cooked through and the choy sum is tender. Top with extra spring onion and chilli. Serve with rice.