Sticky Asian Barramundi & Veg Fried Rice

• Meanwhile, finely chop garlic.
• Trim and roughly chop green beans.
• Chop capsicum into small chunks.
• Thinly slice spring onion.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans and capsicum 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, 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 microwave-safe bowl, combine Asian stir-fry sauce and the water. Microwave in 30 second bursts, until heated through.