• Preheat oven to 240°C/220°C fan-forced. • Finely chop garlic. • In a medium saucepan, heat a drizzle of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, thinly slice carrot into sticks. • Trim and halve green beans. • Thinly slice long chilli (see ingredients).

• When rice has 15 minutes remaining, discard any liquid from barramundi packaging. • Season fish on both sides and top with sliced chilli (if using). Wrap fish in baking paper skin side down, then in foil. Fold the seams over to seal and create a parcel. • Place on an oven tray. Steam until cooked through, 12-14 minutes.

• While fish is cooking, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot and green beans, tossing, until tender, 4-5 minutes. • Reduce heat to medium, add garlic and baby spinach leaves and cook, stirring, until wilted and fragrant, 1 minute. Season and transfer veggies to serving bowls.

• In a small microwave-safe bowl, combine gingerlemongrass paste, the soy sauce, vinegar, brown sugar, water (for the sauce) and a drizzle of olive oil. • Microwave until fragrant and heated through, 30 seconds. Season with pepper.

• Divide garlic rice between bowls. • Top with steamed barramundi. • Spoon over ginger lemongrass sauce to serve. Enjoy!