• Preheat oven to 240°C/220°C fan-forced. • Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek

• Meanwhile, thinly slice lemon into rounds. Discard any liquid from smooth dory fillet packaging. Slice fish in half crossways to get 1 piece per person. • Season fish on both sides and top with lemon slices. Wrap in baking paper, then in foil, folding the seams to seal. • Place wrapped fish on an oven tray. Bake until cooked through, 12-14 minutes. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.

• Meanwhile, finely chop garlic. Trim green beans. Roughly chop Asian greens.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook green beans and Asian greens until tender, 4-5 minutes. • Add half the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Transfer to a bowl and cover to keep warm.

• In a small heatproof bowl, microwave the sesame oil, remaining garlic and ginger paste, in 30-second bursts, until warmed through. • Stir through the soy sauce mix and the brown sugar.

• Divide jasmine rice between bowls. • Top with steamed fish, prawns and garlic veggies. • Spoon soy-ginger sauce over fish and veggies. Garnish with crispy shallots to serve. Enjoy!