• Finely chop garlic. 
• In a large 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 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 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 paper towel and 
season on both sides. 
• When oil is hot, cook barramundi, skin-side down 
first, until just cooked through, 5-6 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 barramundi, veggies and garlic rice 
between plates. Drizzle over sesame dressing to 
serve. Enjoy!