1 cup (200g) Sunrice Naturally Rice & Quinoa
2cups of Water
1 cup fresh basil leaves
1 cup fresh coriander leaves
1 teaspoon freshly grated fresh ginger
1 teaspoon minced garlic
1 long red chilli, seeded, finely chopped
1 lime, zest finely grated, and juiced
60ml Olive Oil
3 teaspoons fish sauce
3 teaspoons of soy sauce
4 skin-on Cone Bay Barramundi Fillets
60ml Grapeseed Oil
280g baby spinach leaves / Or Bok Choy / Or Broccolini (Seasonal Green)
Use a rice cooker and follow directions on rice packet.
For Brown Rice it is usually 1:2 Ration of Rice > Water
Leave with lid on to stand after cooking until ready to serve.
Chuck in to a processor (or chop and combine in a bowl) basil, most of the coriander (keep some to garnish), ginger, garlic, lime zest, lime juice, olive oil and fish sauce and whizz to combine together. Transfer coriander-lime sauce to a small bowl and stir in sliced chilli. Set aside.
Wipe down and pat dry the barramundi skin until completely dry! Preheat a big non-stick frying pan over a high heat. Add grapeseed Oil (We use this as it has a higher smoke point).
Season the Barramundi with salt all over and really rub in to the skin.
Once the oil is hot place the Barramundi in the pan and HOLD DOWN so the skin doesn’t curl up. The key here it to keep it flat to get perfect even crispy skin. Cook for a further 3-5 mins or until skin is crisp and golden brown or until the flesh is warm to touch on top and almost cooked through. Turnover and cook for 1-2 mins or until just cooked through. Transfer, skin-side up, to a plate to rest.
Pour excess fat / oil out of the pan and return to heat and throw in the spinach and cook stirring for 2 mins or until mostly wilted. Remove pan from heat and stir spinach until wilted. Sprinkle with salt and olive oil and set aside.
Step 5. Heat up the Coriander Lime sauce in a small pot until sizzling.
Divide rice and spinach among 4 plates. Top with barramundi. Spoon sauce around and serve immediately. Be sauce not to pour on the barramundi skin as it will soften it.
There should be enough sauce in the bottom of the serving dish for the barramundi to be dipped in.