• 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 chilli. 
• 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, until tender, 4-5 minutes.
• Reduce heat to medium, add 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 fragrant rice and garlic greens between bowls.
Top with Cantonese-style steamed barramundi.
• Spoon over ginger lemongrass sauce. 
• Tear over coriander to serve. Enjoy!