Pan-Fried Barramundi

Meanwhile, slice the broccolini in half lengthways. Zest and juice the lime. Peel and finely grate the ginger until you have 1 tsp (for 2 people) / 2 tsp (for 4 people). Peel and crush the garlic. Roughly chop the coriander. Finely slice the long red chilli (if using).

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the black sesame seeds and broccolini and fry, tossing regularly, for 4-5 minutes or until just tender. Add the soy sauce and cook for a further 1 minute. Remove from the pan and set aside on a plate, covered with aluminium foil to keep warm. TIP: Add a dash of water to help speed up the cooking process!

Place the lime zest and plain flour on a plate and season with salt and pepper. Add the barramundi fillets and coat in the zesty flour. Don’t worry if the zest doesn’t all stick! Return the frying pan to a medium-high heat with a good drizzle of olive oil. Once hot, add the barramundi and cook for 2-3 minutes on each side or until golden and just cooked through. TIP: Fish is cooked through when it turns from translucent to white.

While the barramundi is cooking, heat a small saucepan over a medium heat. Add the coconut cream, garlic, ginger, sugar, rice wine vinegar, fish sauce and 1 tsp (for 2 p)/ 2 tsp (for 4 p) lime juice. Cook, stirring occasionally, for 3-4 minutes or until heated through.