• 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 water is 
absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so 
don’t peek! 

• Meanwhile, trim and halve green beans.
• Roughly chop Asian greens. 
• Thinly slice long chilli (if using).

• When rice has 15 minutes remaining, discard 
any liquid from barramundi packaging.
• Season fish on both sides with salt and pepper
and top with sliced chilli (if using). Wrap fish in 
baking paper skin-side down, then in foil, folding 
the seams to seal.
• Place on an oven tray. Bake 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 green beans, tossing, until tender, 
4-5 minutes.
• Reduce heat to medium, add the remaining 
garlic and Asian greens and cook, until wilted 
and fragrant, 1 minute. 
• Transfer to a bowl, season to taste and cover to 
keep warm. 

• In a small microwave-safe bowl, combine ginger
lemongrass 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 rice and garlic veg between bowls.
• Top with steamed barramundi.
• Spoon over ginger lemongrass sauce to 
serve. Enjoy!