Baked Barramundi With Coconut Lime Rice

Method

1. Preheat the oven to 160C Fan forced. Place the oven shelf into the middle of the oven and line a tray with baking paper. Set aside.
2. Rinse the rice in a colander until the water runs clear.
3. Add the rice to a medium saucepan along with the water, coconut milk, salt, sugar and kaffir lime leaves and bring to the boil.
4. Reduce the heat to low and cook covered for 20 minutes. Remove the lid and cook for a further 5 minutes. Remove the kaffir lime leaves. Using a spatula or spoon fluff the rice up and set aside until serving.
5. While the rice is cooking Mix together your cornflour and water to make a slurry. Set aside.
6. In a small saucepan add the Soy, honey, sesame oil, Chinese black vinegar, mirin, sambal oelek, garlic, ginger, Sichuan pepper and Chinese 5 spice and mix well over medium heat, simmer for a couple of minutes and then add the cornflour slurry. Cook for a further 2 minutes until it thickens to a paste.
7. Place the barramundi fillets on the lined tray, brush the glaze on the top and sides of the fish and bake in the centre of the oven for 15 minutes.
8. Turn the grill/broiler to high heat and cook for a further 3 minutes to caramelise the glaze.
9. Test the fish is cooked by sticking a fork into the fattest part of the fish and pulling the fork slightly down, if the centre of the fish is opaque the fish is cooked.
10. Place some of the rice into each bowl, top with the baked fish and steamed greens. Sprinkle over some scallions and fresh chilli if you like extra heat.
11. Enjoy !