Seared Barramundi

While the rice is cooking, slice the baby broccoli in half lengthways. Zest the lime to get a good pinch, then slice into wedges. Finely grate the garlic (see ingredients). Finely grate the ginger until you have 1 tsp for 2 people / 2 tsp for 4 people.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the baby broccoli with a dash of water, tossing, until just tender, 4-5 minutes. Add the black sesame seeds and cook until toasted, 2 minutes. Add the soy sauce and cook for 1 minute. Transfer to a plate and cover to keep warm.

Wipe out the frying pan with paper towel. Combine the lime zest and plain flour on a plate and season with salt and pepper. Add the barramundi and turn to coat in the flour mixture. Return the frying pan to a medium-high heat with a good drizzle of olive oil. When the oil is hot, cook the barramundi, skin-side down first, until golden and just cooked through, 3-4 minutes each side (depending on thickness). TIP: The fish is cooked through when it turns from translucent to white.

While the barramundi is cooking, combine the coconut milk, garlic, ginger, sugar and fish sauce & rice vinegar mix in a small saucepan over a medium-high heat. Cook, stirring occasionally, until the sauce is heated through and the garlic has lost its raw flavour, 3-4 minutes. Roughly chop the coriander. Thinly slice the long red chilli (if using).