Soy & Ginger Baked Barramundi

While the rice is cooking, de-stem the makrut lime leaves and very finely chop. In a small bowl, combine the makrut limes leaves, soy sauce, ginger paste, remaining garlic and a pinch of pepper. Set aside. Cut the capsicum into bite-sized chunks. Thinly slice the carrot into half-moons.

TIP: Makrut lime leaves have a fibrous texture, so you want to cut them very finely!

Place a large (40cm) square of foil on an oven tray. Top with a square of baking paper the same size (you will need 2 squares for 2 people / 4 squares for 4 people). Place the barramundi in the centre of the square. Pour over the sauce mixture. Fold both layers of the square to create a parcel, then pinch the corners to seal. Bake until cooked through, 12-15 minutes.

TIP: The fish will steam inside the foil parcels, so make sure you fold them tightly!

TIP: Barramundi is cooked when the centre turns from translucent to white.

While the fish is baking, heat a drizzle of olive oil in a large frying pan over a high heat. Add the carrot and capsicum and cook, tossing, until lightly tender, 5-6 minutes. Add the shredded cabbage mix and cook until softened, 2 minutes. Remove from the heat. Stir in the oyster sauce, brown sugar and a pinch of pepper, until bubbling, 30 seconds. Cover to keep warm.

Roughly chop the coriander leaves.