Sweet & Sour Barramundi

• Meanwhile, finely chop carrot and garlic. • Trim and roughly chop green beans. • Thinly slice spring onion. • Crush black peppercorns with a pestle and mortar, or in their sachet using a rolling pin.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans and carrot, tossing, until tender, 3-4 minutes. • Add spring onion and garlic, then crack the egg into the pan and scramble until cooked through, 1 minute. • Add cooked rice and the soy sauce, stirring well to combine. Season with salt and pepper. • Transfer to serving bowls and cover to keep warm.

• Pat barramundi dry with a paper towel. In a medium bowl, combine barramundi, the plain flour, crushed peppercorns and a pinch of salt. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook barramundi, skin-side down first, until just cooked through, 5 minutes each side (depending on thickness).

TIP: Patting the skin dry helps it crisp up in the pan!

• Meanwhile, in a small heatproof bowl, combine sweet and sour sauce and the water. Microwave in 30 second bursts, until heated through.