Thai Coconut Barramundi

Cut the broccoli into small florets. Cut the carrot (unpeeled) into thin half-moons. Finely chop the garlic (or use a garlic press). Finely chop the brown onion. Roughly chop the coriander.

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the carrot, broccoli, a generous pinch of salt and pepper, then a splash of water and cook, stirring, until tender, 4-5 minutes. Transfer to a medium bowl and cover to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Season the barramundi on both sides with a pinch of salt and pepper. Add to the pan and cook until just cooked through, 2-3 minutes each side. TIP: The barramundi is cooked through when the centre turns from translucent to white. Transfer to a plate and cover with foil to keep warm.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and a generous pinch of salt and cook, stirring, until softened, 3-4 minutes. Add the Southeast Asian spice blend (see ingredients list) and garlic and cook, stirring, until fragrant, 1 minute. Add the coconut milk, soy sauce and brown sugar and bring to the boil. Simmer until thickened, 2 minutes.