Seared Barramundi & Thai Coconut Sauce

While the rice is cooking, slice the broccolini in half lengthways. Roughly chop the coriander. Thinly slice the long red chilli (if using). Zest the lime and slice into wedges. Finely grate the garlic (see ingredients list). Finely grate the ginger until you have 1 tsp for 2 people / 2 tsp for 4 people.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the black sesame seeds, broccolini and a dash of water and cook, tossing, for 4-5 minutes or until just tender. Add the soy sauce and cook for a further 1 minute. Transfer to a plate and cover to keep warm.

Wipe out the frying pan with paper towel. Place the lime zest and plain flour on a plate and season with salt and pepper. Add the barramundi fillets and turn to coat in the flour. Return the frying pan to a medium-high heat with a good drizzle of olive oil. When the oil is hot, add the barramundi, skin-side down, and cook for 3-4 minutes on each side (depending on thickness) or until golden and just cooked through. TIP: The fish is cooked through when it turns from translucent to white.

While the barramundi is cooking, add the coconut cream, garlic, ginger, sugar and fish sauce & rice vinegar mix to a small saucepan over a medium-high heat. Cook, stirring occasionally, for 3-4 minutes or until the sauce has heated through and the garlic has lost its raw flavour.