• Finely chop garlic. In a medium saucepan, heat the butter with a dash of 
olive oil over medium heat.
• Cook garlic until fragrant, 1 minute. Add the water 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! 

• While the rice is cooking, set your air fryer to 200°C.

• Place crumbed basa into air fryer basket and cook, turning halfway, until golden and cooked through, 8-10 minutes. Cook in batches if needed.

• Transfer to a paper towel-lined plate. Season with salt and pepper.

 TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. When oil is hot, cook crumbed basa until golden and cooked through, 2-3 mins each side. Transfer to a paper towel-lined plate. Season with salt and pepper.

• Meanwhile, thinly slice capsicum. Roughly chop Asian greens.
• Heat a large frying pan over medium-high heat with drizzle of olive oil. 
• Cook capsicum, stirring, until tender, 4-5 minutes.
• Add Asian greens and cook until just wilted, 1-2 minutes.
• Remove pan from heat, then add the soy sauce, tossing to coat. Transfer to a 
bowl and cover to keep warm. 

• In a small bowl, combine the mayonnaise and Japanese-style dressing.
• Divide garlic rice between bowls, then top with crumbed fish and Asian 
veggies. Serve with a dollop of Japanese mayo.
• Sprinkle over mixed sesame seeds to serve. Enjoy! 

Little cooks: Add the finishing touch by sprinkling over the sesame seeds!