• 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 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 12 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, folding the seams to seal. • Place fish on an oven tray. Bake until cooked through, 12-14 minutes. TIP: Spread fish over two lined oven trays if your tray is getting crowded.

• While fish is cooking, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook carrot and green beans, until tender, 4-5 minutes. • Reduce heat to medium, add garlic and baby spinach leaves and cook, until wilted and fragrant, 1 minute. Transfer to a bowl, season 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 garlic rice and veggies between bowls. • Top with steamed barramundi. • Spoon over ginger lemongrass sauce to serve. Enjoy!