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Heat the olive oil in a pan, over medium heat, add the onion, pepper and cook for 7 mins, stirring occasionally, until the onion softens.
Add five spice powder, cherry tomatoes, cabbage, rice and stock.
Cover the pan, and cook over very low heat for 35 mins till the rice is cooked through.
10 mins before the rice is done add in the fish and decant sauce over the fish, cover the rice and cook till done.
Switch off the heat and let sit for 5 mins before topping with sesame seeds, avocado, shredded red cabbage and spring onions.