Sticky Sweet & Sour Barramundi

• Meanwhile, finely chop carrot and garlic. • Trim and roughly chop green beans. • Thinly slice spring onion.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans and carrot, until tender, 3-4 minutes. • Add spring onion, garlic and 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, cracked black pepper 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 & sour sauce and the water. Microwave in 30-second bursts, until heated through.