Double Tamarind Barramundi Rice Bowl

• While the rice is cooking, roughly chop Asian greens. Trim green beans, cut into thirds. • Cut barramundi into 2cm chunks. • In a medium bowl, combine cornflour, the cracked black pepper and sweet soy seasoning. Add barramundi, tossing to coat. • In a small bowl, combine the soy sauce mix, the honey, ginger paste and a splash of water.

TIP: Remove barramundi skin with a sharp knife before combining with cornflour, if you prefer!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans, stirring, until tender, 4-5 minutes. • In the last 2 minutes of cook time, add Asian greens and cook, tossing, until fragrant and wilted, 1-2 minutes. • Transfer to a bowl and cover to keep warm.

• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, shake excess flour off barramundi, then cook barramundi, turning occasionally, until golden and just cooked through, 4-6 minutes.

TIP: Cook barramundi in batches for best results!

• Return green beans and Asian greens to the pan. • Add soy-ginger mixture and cook, tossing to coat, until heated through, 30 seconds.