• Finely chop garlic.
• In a medium saucepan, heat a dash of olive oil over 
medium heat. Cook half the garlic until fragrant, 
1-2 minutes.
• 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 water is absorbed, 10 minutes.

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

• While rice is cooking, trim baby broccoli and cut 
into thirds. 
• Roughly chop Asian greens.
• Thinly slice brown onion (see ingredients). 

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• Cook baby broccoli and onion, tossing, until tender, 
4-5 minutes

• To the frying pan, add Asian greens, remaining 
garlic and the soy sauce. Cook until fragrant and 
wilted, 1-2 minutes.
• Season to taste with salt and pepper. Transfer 
veggies to a plate. Cover to keep warm. 

• Return pan to medium-high heat with a drizzle of 
olive oil. Pat barramundi dry with a paper towel 
and season both sides. 
• When oil is hot, cook barramundi, skin-side down 
first, until just cooked through, 5 minutes each side 
(depending on thickness).

TIP: Patting the skin dry helps it crisp up in the pan! 
TIP: Barramundi is cooked through when it turns from 
translucent to white.

• Divide Japanese-style barramundi, veggies and 
garlic rice between plates. 
• Drizzle with sesame dressing to serve. Enjoy!