In a medium saucepan, bring the water to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove from the heat and set aside, covered, until the rice is tender and the water is absorbed, 10-15 minutes. Season with salt and pepper. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, a generous pinch of salt and a generous pinch of sugar. Scrunch the onion in your hands, then add to the pickling liquid. Add enough water to cover. Stir to coat, then set aside.

While the onion is pickling, slice the lime (see ingredients list) into wedges. Thinly slice the carrot (unpeeled) into half-moons. Roughly chop the Asian greens. Thinly slice the cucumber.

Heat a medium frying pan over a medium-high heat. Add the sesame seeds and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Add the mayonnaise, sesame oil, soy sauce, sugar and a squeeze of lime juice. Mix well and set aside. TIP: The hot sesame seeds might sizzle in the sauce, this adds to the flavour!

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot, then add a splash of water and cook until tender, 2-3 minutes. Add the Asian greens and cook until wilted, 2 minutes. Season with salt and pepper and transfer to a plate. Return the pan to a medium-high heat with a drizzle of olive oil. Pat the barramundi dry with paper towel and season with salt and pepper. Add to the pan, skin-side down, and cook until just cooked through, 2-4 minutes (depending on thickness).

Drain the pickled onion. Divide the rice between bowls and top with the barramundi, carrot, Asian greens and cucumber. Stir the sesame dressing until well combined and spoon over the top. Garnish with the crushed peanuts and pickled onion. Serve with any remaining lime wedges. TIP: For the low-calorie option, serve with 1/2 the rice and 1/2 the sesame dressing.