Cantonese-Style Steamed Barramundi & Prawns

• Meanwhile, trim and halve green beans.
• Roughly chop Asian greens.
• Thinly slice long chilli (if using). 

• When rice has 15 minutes remaining, discard any liquid from barramundi packaging.

• Season fish on both sides and top with sliced chilli (if using). Wrap fish in baking paper skin side down, then in foil, folding the seams to seal.

• Place on an oven tray. Bake until cooked through, 12-14 minutes.

• While the barramundi is steaming, in a large frying pan, heat a drizzle of olive oil over medium-high heat.

• Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.

• While fish is cooking, in a large frying pan, heat a 
drizzle of olive oil over high heat.
• Cook green beans, until tender, 4-5 minutes.
• Reduce heat to medium, then add remaining 
garlic and Asian greens and cook, until wilted and 
fragrant, 1 minute.
• Transfer to a bowl, season to taste and cover to 
keep warm. 

• In a small microwave-safe bowl, combine 
gingerlemongrass paste, the soy sauce, vinegar, 
brown sugar, water (for the sauce) and a drizzle of 
olive oil.
• Microwave until fragrant and heated through, 
30 seconds. Season with pepper.