Take the fish, 1 chilli, the ginger, lime juice and zest and soy and combine together in a bowl. Leave to marinade for 10 minutes, before transferring each fillet along with a quarter of the marinade to individual microwave bags.
In another bowl, combine the cabbage, pak choi, garlic and sesame oil in a bowl. Divide into 4 and spoon into the bags with the fish.
Microwave for 3-4 minutes on medium power. Keep in a warm place.
Microwave the rice according to pack instructions, and divide onto 4 plates. Carefully empty out each of the bags on to a plate, and sprinkle with the reserved chilli to garnish.