Skin on Barramundi with Sizzled Ginger, Chilli & Garlic, Asian Greens & Coconut Rice

In a pot, bring 1 cup water and the coconut milk to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice - if it is still too firm, add a few more tablespoons of water.

Peel and cut ginger into matchsticks. Peel and thinly slice garlic. Thinly slice red chilli. Thinly slice spring onion into 5-7 cm long pieces. Trim ends off pak choy and kai lan. Slice pak choy lengthways into quarters. Season, then score the skin of each fillet 3 times. Put a pot of salted water on to boil.

Tip! Remove chilli seeds if you would prefer less heat.

Heat a heavy-based pan and add 1 Tbsp oil. Once hot, fry the fish, skin-side down. Cook for 5 minutes or until the skin is very crisp and golden. The fish will be almost cooked through. Turn over, cook for another 2-3 minutes until cooked through. Transfer to a serving plate and keep warm.

Tip! Cooking time will vary depending on the thickness of the fish fillets.

Heat ¹⁄₂ Tbsp sunflower oil in the same pan, then fry the ginger, garlic and chilli for about 2 minutes until golden. Take off the heat and toss in the spring onions, cook for 2 minutes.

Meanwhile, add pak choy and kai lan to the pot of boiling water. Boil until cooked through and bright green, about 1-2 minutes. Drain greens and season with pepper, then toss with a dash of soy sauce and a little oil if desired. Taste and adjust seasoning, if necessary.

Splash the fish with soy sauce (to taste) and spoon over the sizzled ginger/garlic/chilli from the pan, then divide between plates. Serve with coconut rice and greens. Enjoy!

In a pot, bring 1 cup water and the coconut milk to a boil. Stir in the rice, cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Keep covered and let the rice absorb the water off the heat. Fluff the finished rice with a fork.

Tip! Taste the rice - if it is still too firm, add a few more tablespoons of water.

Peel and cut ginger into matchsticks. Peel and thinly slice garlic. Thinly slice red chilli. Thinly slice spring onion into 5-7 cm long pieces. Trim ends off pak choy and kai lan. Slice pak choy lengthways into quarters. Season, then score the skin of each fillet 3 times. Put a pot of salted water on to boil.

Tip! Remove chilli seeds if you would prefer less heat.

Heat a heavy-based pan and add 1 Tbsp oil. Once hot, fry the fish, skin-side down. Cook for 5 minutes or until the skin is very crisp and golden. The fish will be almost cooked through. Turn over, cook for another 2-3 minutes until cooked through. Transfer to a serving plate and keep warm.

Tip! Cooking time will vary depending on the thickness of the fish fillets.

Heat ¹⁄₂ Tbsp sunflower oil in the same pan, then fry the ginger, garlic and chilli for about 2 minutes until golden. Take off the heat and toss in the spring onions, cook for 2 minutes.

Meanwhile, add pak choy and kai lan to the pot of boiling water. Boil until cooked through and bright green, about 1-2 minutes. Drain greens and season with pepper, then toss with a dash of soy sauce and a little oil if desired. Taste and adjust seasoning, if necessary.

Splash the fish with soy sauce (to taste) and spoon over the sizzled ginger/garlic/chilli from the pan, then divide between plates. Serve with coconut rice and greens. Enjoy!