Rinse and (optional) soak the rice: Place the 240 g short-grain brown rice in a fine-mesh sieve and rinse under cold water, rubbing the grains with your fingers, until the water runs mostly clear. This removes surface starch and prevents gummy clumps. Transfer the rice to a bowl and cover with cold water for 20 minutes while you prep other ingredients — soaking short-grain brown rice shortens its cooking time and yields a slightly stickier, more tender grain. Drain thoroughly before cooking.

Cook the sticky brown rice: Combine the drained rice and 420 ml water in a medium saucepan. Add a pinch of salt. Bring to a gentle boil uncovered over medium-high heat, then immediately reduce heat to low, cover tightly, and simmer for 35–38 minutes until water is absorbed and rice is tender. Why: brown short-grain rice needs a longer, gentler cook than white rice; tight covering traps steam and creates that desirable sticky texture. Remove from heat and let rest, covered, 10 minutes to firm up and evenly finish steaming.

Make the miso-maple glaze: In a small bowl whisk together 4 tbsp white miso, 4 tsp maple syrup, 2 tsp grated ginger, 1 minced garlic clove (optional), and 1 tsp of the sesame oil (reserve the remaining 1 tsp for the broccolini). Whisk until smooth. Why: warming sugars in the maple and the fats in miso help the glaze cling to the fish and caramelize quickly during searing, while ginger brings a bright, spicy lift.

Pat the sea bass dry and season lightly: Using paper towels, pat the fillets dry (especially the skin) — dry skin crisps; moisture steams. Lightly score the skin with shallow diagonal cuts (2–3 slashes) to help it lay flat while cooking. Season the flesh side with a small pinch of salt and a few twists of pepper — miso is salty, so keep salt minimal. Why: crisp skin gives texture contrast to the silky fish; scoring prevents curling and promotes even contact with the pan.

Apply a thin glaze and rest briefly: Using a spoon or a pastry brush, coat the flesh side (not the skin) of each fillet with about half of the miso-maple glaze. Let the coated fillets sit at room temperature for 12–15 minutes. Why: briefly glazing allows flavor to meld without over-curing the fish. Miso contains enzymes and salt that can firm or 'cure' delicate fish if left too long; 15 minutes gives flavor without changing texture.

Steam the broccolini: Meanwhile, bring a pot of water with a steam basket to a boil. Steam the broccolini for 3–4 minutes until bright green and just tender-crisp. Transfer to a bowl and toss with the remaining 1 tsp sesame oil, a pinch of salt and pepper. Why: quick steaming keeps broccolini vivid and texturally lively so it contrasts with the tender fish and sticky rice.

Preheat the skillet: Place a large nonstick or heavy stainless-steel skillet over medium-high heat and add 1 tbsp neutral oil. Heat until just shimmering but not smoking — hot enough to sear and create a Maillard crust. Why: a hot pan ensures immediate contact sear, caramelizing the glaze and creating a flavorful crust while sealing in juices.

Sear the skin: Gently lay the fillets skin-side down in the pan, pressing lightly with a spatula for the first 15 seconds to ensure even contact. Reduce heat to medium and cook skin-side down for 4–5 minutes without moving — this renders fat and crisps the skin. Why: longer time skin-side down extracts flavor, crisps skin and prevents overcooking the flesh.

Finish with the glaze and gentle heat: Flip the fillets carefully onto the glazed side. Spoon the remaining miso-maple glaze over the tops. Add 1 tbsp butter to the pan and baste the fish for 1–2 minutes over medium-low heat until the glaze is glossy and the interior reaches about 52–55°C (125–131°F) — fish should be opaque and just flake. If you prefer an oven finish: preheat oven to 200°C/400°F and, after searing skin-side down, transfer the skillet to the oven for 4–6 minutes to finish. Why: finishing gently (low heat or oven) cooks the fish evenly and keeps it silky; butter adds gloss and mouthfeel, while basting bathes the glaze to caramelize without burning.

Rest the fish briefly: Transfer fillets to a warm plate and rest 2 minutes. Resting evens out internal juices and lets the glaze set for a neat presentation.

Fluff and dress the rice: Fluff the rested brown rice with a fork. For extra gloss and subtle sesame aroma, fold in a light drizzle (about 1 tsp) of sesame oil and a small knob of butter if desired. Why: a touch of fat rounds the rice flavor and helps it cling on the plate under the fish and broccolini.

Plate and finish: Divide sticky rice among 4 plates, arrange steamed broccolini alongside, and top rice with a miso-maple sea bass fillet (skin-side up to preserve crispness). Sprinkle 2 tbsp toasted sesame seeds evenly over the fish and broccolini, and serve with lime wedges to squeeze over at the table. Why: the lime brightens and cuts the richness, and sesame seeds add nuttiness and visual contrast.

Serving note: Serve immediately while the skin is still crisp and the glaze is glossy. Leftovers: store fish and rice separately in airtight containers and reheat gently to avoid drying the fish.