CRISPY THAI BARRAMUNDI

1. Place rice in a saucepan, cover with x 1.5 amount of water. Cover with a lid, cook over low heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

2. Combine dressing ingredients with 1/4 cup water in a small bowl, set aside.

3. Slice capsicum and sugar snaps, rinse and trim spinach. Slice spring onions.

4. Dust fish with flour. Heat oil in a large pan over medium-high heat. Cook fish for 3-4 minutes on each side, or until golden and cooked through. Season with black pepper. Set aside and keep warm.

5. Add prepared vegetables to pan with more oil (if needed) and 2 tbsp dressing, season with black pepper. Cook, tossing, for 1-2 minutes, or until wilted.

6. Serve fish and vegetables over rice, spoon over dressing to taste. Garnish with sliced chilli.

Tip!
We used coconut oil and cornflour for cooking.
Balance sauce with lime juice, sugar and soy sauce to taste.

300g basmati rice

dressing
1 tbsp ginger, grated
1/2 lime, zest and juice
1/3 bunch basil, chopped
1/2 garlic clove, crushed
2 tbsp rice wine vinegar
1/4 cup soy sauce
1 tbsp sugar (of choice)

1 red capsicum
125g sugar snaps
1/2 bunch english spinach
1/4 bunch spring onions

2 packets barramundi fillets
1 tbsp flour (of choice)
1 tbsp oil, for cooking

1 red chilli
pepper for seasoning