To prepare the ingredients, peel and finely grate the ginger. Deseed the chilli and slice. Cut the broccoli into small florets, and destring and trim the snow peas. Juice the lime.

Place the Jasmine rice in a sieve and rinse under cold water until the water runs clear. Drain. Place in a medium saucepan with the water and bring to the boil over a high heat. Reduce to a medium-low heat and cover with a lid. Cook for 10-12 minutes or until the water has been absorbed and the rice is tender.

Meanwhile, season the barramundi with salt and pepper. Heat a dash of olive oil in a medium frying pan over a medium-high heat. Add the barramundi skin side down and cook for 3 minutes. Turn and cook for a further 3 minutes or until the fish is cooked through. Transfer to a plate and cover with foil to keep warm. Wipe the pan clean with paper towel.

Place the same frying pan over a medium heat. Add the sesame oil, ginger and chilli and cook, stirring, for 1 minute. Add the broccoli, snow peas and soy sauce and stir fry for 2 minutes or until just tender. Squeeze in the lime juice, stir through the sesame seeds and remove from the heat.

To serve, divide the rice, barramundi and stir fried vegetables between plates. Garnish with any remaining sesame seeds.